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Home > posts > 2017 > 03 > 2017-03-19_Dips.html
Harissa and Cilantro Dip
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I really liked the harissa[@rev] (now in my recipe book[@rev]) from yesterday[@rev] so I made a full batch. The only real changes I made was to pre-grind the crushed red pepper and I used about 1/3 cup oil instead of half. Grinding the crushed red pepper worked well enough, but it did get very, very hard to breathe in the kitchen! And, of course, it came out pretty spicy. I think it was fine with the lesser oil amount.
I also made our (now staple) Cilantro Chili Dip[@rev] but used way too many peppers and didn't deseed them enough. It was spicy. I need to be more careful about the spice levels!