Latin Harissa

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This time we're melding Africa and Latin America. The first time I tasted harissa I was in love. It's quite possibly the best condiment ever created. This riff on it uses fresh, locally sourced cubanelle peppers as the base.

6 cubanelle peppers, deseeded and roughly chopped
1/2 cup sweet onion, sliced
1/4 cup old fashioned oats
2 tbls nutritional yeast
5 cloves garlic
1 jalapeno, deseeded
1/2 a habernero, deseeded
1 inch knob ginger
1 lime, zest and juice
3 tbls olive oil

2 tsps salt
2 tsps black pepper
2 tsps cumin
2 tsps coriander

Add all ingredients to a food processor and buzz until a slightly chunky puree is formed. Chill for at least a few hours.

Really easy to prepare, but tons of flavor!

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