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Fresh harissa
INGREDIENTS
- 110g red chillies, medium hot and seeded
- 3 garlic cloves, roughly chopped
- 1 large red pepper, roasted, seeded and skinned
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp caraway seeds, toasted
- 5 sprigs Fresh coriander leaves, chopped
- 30ml olive oil
- Large pinch salt
- 10ml water
METHOD
Chop the chillies roughly and place in a food processor with the garlic.
Grind the toasted spices in a spice grinder or mortar and pestle and add to the chillies with salt and fresh coriander. Pulse until roughly chopped, and then add the red pepper.
Process until finely chopped, and then trickle in the olive oil and add the water if the mixture seems too thick.
Store in the fridge, covered with a layer of oil to exclude any air. It can keep up to a month if stored correctly.
Serve as a condiment or use to flavour other dishes.
Serves: 200g, Preparation time: 20min, Cooking time: 20min
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