Ingredients
- 2 fresh chillies, seeds in
- 1 sweet capsicum, chopped
- 1tsp each caraway, cumin, coriander seeds
- 3 cloves garlic
- ½ tomato puree or better yet, 4 slow-roasted tomatoes, skinned
- 1tsp rose water
- olive oil
- ½ tsp salt
Harissa
Method
- In a small blender or mortar and pestle combine all ingredients to a paste Check and adjust the seasoning
- If chilies are on the mild side, you can kick things up with a little cayenne pepper or chili flakes
- Store with a layer of oil on top in a sterilised jar
Comments
This punchy North African condiment is about more than just heat, it’s earthy complexity makes it a great relish for eggs, cold or grilled meats and roasted vegetables. It keeps almost indefinitely.
