Harissa

You will need

  • Food processor
  • Non-stick frying pan
  • Heatproof bowl
  • Spatula
  • Rubber gloves

Ingredients

Serves 6
  • 14 red chilli peppers
  • ¼ tsp of caraway seeds
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 4 tbsp of olive oil
  • 3 garlic clove, minced
  • 2 tbsp of freshly squeezed lemon juice
  • 1 tbsp of tomato paste
  • 1 tsp of honey
  • ½ tsp of salt

Preparation Method

60 minutes
  1. Place chilli peppers into a large heatproof bowl. Pour boiling water over to submerge, wrap in the cling film and let sit for 25 minutes or until chiles are very pliable and cool enough to handle. Drain well and remove stems and seeds and discard (wear rubber gloves if you have them).
  2. Meanwhile, place a non-stick pan over medium-low heat and toast cumin and coriander and caraway seeds, constantly tossing for about 3 minutes or until very fragrant.
  3. Transfer spices to a food processor, add garlic, and blitz until spices are broken up, and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, tomato paste and salt and process until mostly smooth, but mixture still has a little texture. With the motor running, stream olive oil and process until oil is incorporated.
  4. Transfer harissa to an airtight container and pour over the top some extra olive oil and refrigerated for 3 weeks.

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