I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or Serrano and find that gives me a level of heat that is obvious but not too scorching.
Ingredients
- 6 medium hot red chillies
- 1½ tblsp tomato paste or thick purée
- 8 cloves of garlic, peeled and crushed to a paste
- 3 tsp cumin seeds, roasted and ground
- 3 tsp coriander seeds, roasted and ground
- 6 tblsp extra virgin olive oil
- 1 tsp red wine vinegar or lemon juice
- 3 tblsp chopped coriander leaves
- Maldon sea salt, freshly ground black pepper and a pinch of sugar
Method
- Preheat oven to 200c/400f /gas 7.
- Place the chillies on a small roasting tray and roast for about 20 minutes. The skins will be blackening and blistering and coming away from the flesh.
- Place the roasted chillies in a bowl, seal tightly with cling film and allow to cool. When cool, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli for the Harissa.
- Place the chillies in a food processor or use a pestle and mortar. Add the tomato paste, garlic and ground spices and process to a smoothish purée. Gradually add in the oil and vinegar.
- Add the chopped coriander leaves and season to taste, adding a tiny pinch of sugar if you feel the flavour needs a lift. The taste should be strong, hot and pungent.
- Store in a covered container such as a jam jar in the fridge. The Harissa will keep perfectly like this for several months.
