Harissa

Name: Harissa
Yield: Makes 225 g (8 oz)
Cuisine: Tunisian
Ingredients: 2–3 red peppers, seeded and sliced; 2 tsp roasted garlic; 1 tbsp cumin seeds, toasted; olive oil, to cover; 6–7 red chillies, roasted, seeded and sliced; salt

Preparation info

Makes
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

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 red chillies, roasted, seeded and sliced
olive oil, to cover
2–3 red peppers, seeded and sliced

Africa
Tunisia
Sauce
Condiment
North Africa
Mediterranean
Gluten-free
Vegan
Spicy

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.