Homemade Hot Harissa

This one is dedicated to my favourite Indian friend in the world who adores hot food. Harissa is a hot chilli sauce from Northern Africa and in Moroccan cooking they serve it as a condiment to add extra flavour – like Australia’s version of good old Heinz tomato sauce. Harissa is ideal if you love to add a little spice to your food and it’s perfect to keep in the fridge.

I’ve got my eye on a great looking recipe that uses harissa mixed with greek yoghurt as a dipping sauce so I thought get in early and prepare some. I’m loving Moroccan cuisine at the moment and I’m still sourcing some ideas and recipes to use the preserved lemons I made a few weeks ago, so stay in touch.
x e.

 

Homemade Hot Harissa

Recipe by Neil Perry

25 g small, hot red chillis
2 red capsicums grilled and skinned
2 Cloves Garlic
2 teaspoons cumin seeds
½ teaspoon coriander seed
sea salt
Olive Oil
Sterilised jar

1. Chop the chillies coarsely, retaining the seeds.
2. In a food processor or mortar, combine the chillies with the seeds, garlic, cumin, coriander and salt to taste.
3. Blitz to a smooth paste, adding a little olive oil.
4. Add the chopped capsicum and blitz well until amalgamated into the mixture.
5. Add a little olive oil to give smoothness to the sauce.
6. Spoon into sterilised jars and cover with a layer of olive oil.
7. Seal the jars and refrigerate.

 

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2 Discussion to this post

  1. Pete says:

    Hi, how many jars does this recipe create? Thanks

    • Emily says:

      Hi Pete,
      Oh I can’t remember how much this made! From memory perhaps 2-3 small jars? Sorry I should have made note!

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