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Harissa
Preparation info
- Makes
225 g
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
This version of the classic North African condiment spices up any dish, and allows you to moderate chilli hotness to individual taste.
Ingredients
6–7 - olive oil, to cover
2–3
Method
- Put the chillies in a small pan, just cover with oil and cook slowly until very tender. Drain off the oil. Do the same with the red pepper slices.
- Pound together (or whiz in a blender) the cumin and roasted garlic with salt to taste. Mix in just enough of the combined drained-off oils to make a paste. Store in the fridge for up to a month.
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