Harissa

#myrecipe

By Pankaj Chandra

May, 10th

585

Servings

1 person

Cook Time

1 hr

Ingredients

5 - 7

Ingredients

Red Pepppers 3
Olive oil 2 tbsp
Garlic 3 cloves
Red Chillies 2
Coriander seeds 1 & 1/2 tsp
Caraway seeds 1/2 tsp
Salt and pepper

Instructions

Grill the halved peppers skin side up until black. Place in a bowl tightly covered with cling film. When cooled you should be able to remove the skin easily. Roughly chop and set aside.
Dry roast the coriander and caraway seeds for approx. 1 minute only. Cool and grind to a powder in a pestle and mortar. Place peppers, spices, and all other ingredients into a food processor and blend until fairly smooth.
Season to taste. Transfer to a clean sterilised jar. This should keep in the fridge for up to 3 weeks.

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