Name: Harissa recipe by Suma Rowjee at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: Fresh red chilies / red jalapenos - 50; Dried red chilies stemmed - 25 g; Roasted red bell pepper - 50 g; Peeled garlic - 10 g; Roasted cumin powder - 1 1/4 tsp; Salt - 1 1/4 tsp; Roasted coriander powder - 1/2 tsp; Fresh coriander leaves - 1/4 cup; Extra virgin olive oil - 3 tbsp

ABOUT Harissa RECIPE

Harissa is really simple to make and can be easily tweaked to suit your heat and taste preference. Recipes suggest using different varieties of dried red chilies, red jalapenos and roasted red peppers. You could alter the amount of dried and fresh chilies or simply use roasted bell peppers for a milder harissa. Fresh or dried herbs like mint and coriander, spices such as cumin, coriander, paprika, lime or lemon juice or sun dried tomatoes can be added. The paste can be refrigerated for a couple of weeks with a layer of oil on top.

Ingredients Serving: 8

Fresh red chilies / red jalapenos - 50
Dried red chilies stemmed - 25 g
Roasted red bell pepper - 50 g
Peeled garlic - 10 g
Roasted cumin powder - 1 1/4 tsp
Salt - 1 1/4 tsp
Roasted coriander powder - 1/2 tsp
Fresh coriander leaves - 1/4 cup
Extra virgin olive oil - 3 tbsp

Instructions

Soak the dried chilies in hot water for about half an hour. Roast the red bell pepper in a 200 C oven for about 20-25 minutes.
Once roasted peel the skin and chop roughly.
Drain the soaked chilies, cut them into two. As you cut, be sure to drain any water which may have seeped in.
Chop the fresh chilies into rough pieces. Take all ingredients except the oil in the smallest jar of your blender.
Process till smooth. Add the oil and process again. Carefully check the seasoning.
Transfer to a clean dry jar, top with more oil and refrigerate till needed.

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