Harissa Paste
Serve alongside BBQ'd meats, or use a marinade. Eat just with pitta and tzatziki for a punchy appetiser.
Method
- Roast the red peppers (or use jarred red peppers if you don't have any fresh). Meanwhile soak the red chilli's in a covered bowl with some boiling water for 30 minutes.
- Grind the coriander and cumin in a pestle and mortar
- Place all the ingredients in a food processor, blend well adding olive oil to thin down the paste. Taste and add more salt or white wine vinegar if required to balance the flavours.
- Chill before serving
Tips
- If using a mild dried chilli, you don't need to add the roasted red peppers, just use lots more chillies.
- If you're using chilies that could kill a man (as with those I had in the cupboard), add the roasted red peppers to tame the sauce.
Main Ingredients
- Whole Dried Red Chilli's
- 5, dependant on the heat
- Garlic
- 3 cloves
- Roasted Red Peppers
- 2, cooled
- White Wine Vinegar
- 1 tbsp
- Dried Cumin Seeds
- 1 tsp, ground
- Dried Coriander Seeds
- 1 tsp, ground
- Olive Oil
- 3 tbsp
- Salt
- 1/2 tsp