- Yield : 300ml
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Originally from Tunisia, Harissa is a hot, spicy paste used to add both flavour and heat to many North African dishes, including Morocco and Algeria. It can be mixed into a dish during preparation or put on the side of the plate to mix in as desired. It is easily made and can be stored in a jar in the fridge for a few days.
- 2 red bell peppers, roasted and skinned
- 25g fresh red chillies, chopped
- 2 cloves garlic, crushed
- ½ tsp coriander seeds, toasted
- 2 tsp caraway seeds
- 1-2 tbsp olive oil
- ¼ tsp salt or to taste
Core the red peppers and cut into four large chunks and blacken, skin side up, under a grill. Once cooled remove the skins and the flesh of the pepper will be soft and sweetened.
Dry fry the coriander seeds over a medium heat for a minute or two until aromatic and slightly coloured.
Mix all of the ingredients and blend (using a food processor or blender) and add sufficient olive oil to make a thick paste. Put into a jar with a lid, adding a layer of olive oil on top of the mixture and store in the fridge.