Harissa

Ingredients

• •1 whole red pepper
• •½ tsp coriander seeds
• •½ tsp cumin seeds
• •½ tsp caraway seeds
• •1½ tbsp olive oil
• •1 small red onion
• •3 cloves garlic
• •3 whole hot red chiles
• •1½ tsp tomato paste
• •2 tbsp lemon juice
• •½ tsp salt

Cooking Instructions

1. 1.

   Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

   25 min

2. 2.

   Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.

   2 min

3. 3.

   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.

   12 min

4. 4.

   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.

   5 min

5. 5.

   Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

   2 min