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Harissa paste


Cuisine type: African, Middle Eastern
Cooking time: Less than 15 minutes
Favourite flavours: Condiment

INGREDIENTS

10 small hot red chillies, half seeds removed
2 red capsicums, roasted and skins removed
2 garlic cloves
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon sea salt
1 tablespoon olive oil

Note: This recipe makes 1 medium jar of paste.

METHOD

Place all ingredients into the bowl of a food processor; process until very smooth.

Place into a sterilised jar and refrigerate.

Serve with lamb cutlets and couscous.

Chef's note
Harissa is a Tunisian hot red paste made from chilli peppers. It can be used as a condiment or, most commonly, as an ingredient. It's also found in other North African cuisines like Morocco and Algeria. For less heat, remove seeds from chillies.

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