Rustic harissa

Rustic harissa

By
From
The Hang Fire Cookbook
Serves
3-4

You’ve probably heard about harissa due to its popularity over the past few years, or perhaps seen it on supermarket shelves as an ingredient for making North African cuisine. This adaptation, with its warm spices and hit of garlic, will go down brilliantly served as a steak topper or a condiment to any of your barbecued meats.

Ingredients

Quantity Ingredient
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
2 red bell peppers, deseeded and quartered
3 tablespoons groundnut oil,, plus extra for the peppers
2 dried chipotle chillies, soaked in water overnight and drained
2 garlic cloves, roughly chopped
1 1/2 teaspoons cider vinegar
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper

Method

  1. Preheat the oven to 220°C.
  2. Put the coriander, cumin and caraway seeds in a frying pan and dry fry over medium heat until lightly toasted and fragrant. Take off the heat, lightly crush the spices in a mortar and pestle, and set aside.
  3. Arrange the peppers, skin side up, on a roasting tray and rub their skins with a little oil. Roast in the oven for 20–30 minutes, until blistered and blackened. Take out of the oven and pop them in a sandwich bag for a few minutes to cool down. The steam should loosen the skin. When cool enough to handle, give the peppers a rub to remove the skin; make sure all the black bits of skin are discarded.
  4. Put all the remaining ingredients in a blender or food processor with the peppers and blitz to a smooth paste. Transfer to a sterilised jar (see recipe note) and keep in the fridge for up to a week.

Tags:
barbecue
BBQ
Southern
America
Deep South
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