Harissa

Harissa

By
From
My Feast
Makes
1 cup
Photographer
Chris Chen

Hot and spicy, this is great with a bowl of mussels or in a soup, or just spread on bread.

Ingredients

Quantity Ingredient
3 red capsicums, seeds removed and finely chopped
1/2 onion, finely chopped
garlic, brushed
250ml vegetable oil
1 tablespoon hot paprika
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon red chilli powder

Method

  1. Preheat the oven to 180°C
  2. Place the capsicum, onion, garlic and oil in a roasting tray, season with the spices, cover with foil and roast for 40 minutes or until soft.
  3. Transfer the contents of the tray to a blender and blend until a smooth purée. Store in an airtight jar in the refrigerator for up to 7 days.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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