Harissa

Harissa

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
200g red chillies, (a mixture of varieties and heat as desired)
3 red capsicums
1 small garlic bulb
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
60ml white-wine vinegar
60ml extra-virgin olive oil, plus extra for the jar

Method

  1. Preheat the oven to 200°C/180°C fan-forced. Put the whole chillies, capsicums and garlic on a large tray (lined with baking paper if desired) and bake for 20 minutes, until the skins are lightly charred. Transfer the chillies and capsicums to a bowl, cover with plastic wrap and leave to cool (the steam helps loosen their skins).
  2. Toast the cumin, coriander and fennel seeds in a dry frying pan for 1–2 minutes, until fragrant. Leave to cool.
  3. Peel the chillies and capsicums and remove their seeds. Put the flesh into a food processor. Squeeze the garlic cloves from their skins and add to the processor, followed by the toasted spices. Process until finely chopped. Add the vinegar and oil and process to a paste.
  4. Spoon into a sterilised jar and cover with a layer of oil. Store in the refrigerator for up to 2 months.

Cook’s note

  • Harissa is a fantastic base for marinades and stir-fries. You can use any fresh, ripe chillies you have on hand, or a mix of varieties for different flavours and heat. You can even used dried chillies – just soak them until soft instead of roasting them.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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