Harissa can be made almost season round anywhere in the world and is a delicious spicy topping native to North Africa which can be used as a perfect accompaniment for almost anything whether it be a vegan salad or the topping for a straight up juicy organic steak.
Aside from a food processor, you will need:
- 2 cloves of garlic
- 1/2 cup olive oil
- 2 scotch bonnets (or 3-4 birds eye chillis)
- 2 tsp cumin seeds
- 4 long red capsicums (or 4 normal red round ones)
- 1 tsp salt
- 50g fresh coriander
- 1/2 tsp black pepper
- 1 lemon (juiced)
Its as simple as adding all the ingredients to the food processor and whizzing away till you have a consistancy you’re happy with. You may need to use a big processor then spoon it into a smaller spice grinder/ processor to get a smaller grain.
This recipe just gets better with age! And this recipe makes quite a fair bit but lucky for you it will keep in the fridge if you jar it, just add a thin layer of olive oil to the top when you do to seal it from any nasty bacteria so it stays fresh.
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Hugs & Nonsense