Harissa is a chilli paste used widely in Middle Eastern and North African cuisine. The recipes vary but at its very base are simply chillies and spices.
We’ve used dried chillies from South America in our recipe – just to thrown in an additional world flavour! The Anchos and Chipotles combine to give the harissa a smoky flavour with a medium heat. We’ve added a little chilli powder for an extra kick, but you can play around with what suits your tolerance for heat!
Harissa can be used for so much – put it through yoghurt for a spicy condiment, or as a marinade for vegetables or fish. Use it as a base for a soup or stew, or spread on the base of a gluten-free pizza.
Makes about 1 cup.
- 1 - large capsicum
- 100 g - tomato paste
- 2 - dried whole ancho chllies
- 2 - dried whole chipotle chillies
- 1 tsp - ground cumin
- 0.5 tsp - ground cardamom
- 0.5 tsp - ground chilli
- 0.5 tsp - salt
- Preheat your oven to 220 degrees Celsius.
- Put the capsicum, whole, on a baking tray and roast for half an hour or until the skin has started to blister and blacken.
- Remove from the oven and put in a plastic sandwich bag for 5 minutes to let it steam. When it’s cool enough to handle, remove the skin and seeds and put in the small bowl of a food processor.
- Refresh your dried chillies in boiling water for 5 minutes, then remove the seeds and add to the food processor along with the rest of the ingredients.
- Process until smooth and store in the fridge for up to a week.