Harissa
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsps
Coriander Seed1 tsps
Cumin Seed1 tsps
Caraway Seeds1.5 tbsps
Olive Oil3 cloves
Garlic (coarsely chopped)1.5 tsps
Tomato Paste2 tbsps
Lemon Juice (freshly squeezed)1 tsps
SaltDirections:
1
Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft
2
Transfer to a bowl, cover with plastic wrap, and allow to cool
3
Peel the pepper and discard its skin and seeds
4
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes
5
Remove them to a mortar and use a pestle to grind to a powder
6
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized
7
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed
8
Store in a sterilized jar in the fridge for up to 2 weeks or even longer
9
Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft
10
Transfer to a bowl, cover with plastic wrap, and allow to cool
11
Peel the pepper and discard its skin and seeds
12
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes
13
Remove them to a mortar and use a pestle to grind to a powder
14
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized
15
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed
16
Store in a sterilized jar in the fridge for up to 2 weeks or even longer