Harissa is a great condiment! A chili paste that originates from Tunisian cuisine, however can be found also in Algeria and Morocco. It goes well with a tagine and also with most BBQ meat and fish. Also try string a little into your favourite soup.
Type of Dish sauce
- 6 cloves garlic
- 1 small red onion (chopped)
- 2 medium red bell pepper
- 30 g (1 oz) dry red chili
- 60 g (2 oz) fresh red chili
- 45 ml (3 Tbsp) olive oil
- 60 g (4 Tbsp) tomato paste
- 5 g (1 tsp) cumin seeds
- 5 g (1 tsp) coriander seeds
- 5 g (1 tsp) caraway seeds
- to taste sea salt
- to taste black pepper
- to taste lemon juice
- Roast the bell peppers. Leave to cool, discard the skin and seeds and chop them.
- Toast spices (cumin, caraway and coriander seeds) in a dry pan until fragrant, grind them to a powder in a spice grinder.
- Chop the remaining ingredients (onion and chili).
- Sauté the onion and garlic in olive oil until soft and sweet, add the spices, cook for 5 minutes.
- Add the remaining ingredients (bell pepper, chili, tomato paste), cook on low heat for 20 minutes. Add the lemon juice in the last 2 minutes.
- Pass the paste through a fine sieve. Store it in a sterilised jar in the fridge. Cover the surface of harissa with a little olive oil and it will keep well in the fridge for up to 2 weeks.
Preparation Time is approxmiately 45 minutes.
Cooking Time is approxmiately 30 minutes.