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Harissa

  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 35 min
  • Total Time: 40 min
  • Yield: approx. 2 cups

Ingredients

  • 3 red peppers
  • 1/2 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp sumac
  • 1 1/2 tsp olive oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, pressed
  • 3 hot red chiles, seeded and coarsely chopped
  • 2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt

Instructions

Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.

Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  Salt to taste.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.


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