This one is dedicated to my favourite Indian 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.
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
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.