You won’t regret making the quantities in this recipe. Unlike shop-bought Harissa. This is sweet, smokey and not too spicy. It’s the perfect condiment to add, to pretty much anything from your breakfast eggs to lentil soup.
- 1 Jar roasted sweet red pepper
- 300g red chillies.
- 6 cloves garlic
- 6 tsp cumin seeds
- 3 tsp Caraway seeds
- 1tsp Paprika
- 1tsp Nigella seeds
- 1tbs tomato puree
- 1tbs red wine vinegar
- 250mls good olive oil and a little to our over the harissa to store.
- Salt and pepper to taste
The how to:
Dry roast the cumin and caraway seeds for a minute or so. Set aside.
De-seed the chillies and add them to a food processor or blender with half of the roasted spices. Blend to a smooth paste. Add the jar of pepper (approx 400g). I like to add the whole jar as I don’t like the Harissa too spicy. Add less if you want more of a kick.
Add the peppers, remaining cumin and caraway and garlic. Blend until smooth. Add the remaining ingredients and mix until well combined.
Transfer to sterilised jars and cover with a little more olive oil. This will keep in the fridge for a few months.
Why it’s so good
The flavour will get better over a few weeks. It’s pretty pungent (spicy), so may aggravate Vata and Pitta dosha. A little in Autumn and Winter will be fine, just don’t over do it. Although, it’s difficult to resist. It’s great as a marinade to add a sweet, smokey flavour.