Harissa is a popular North African hot chilli paste generally made from a mix of smoky, roasted red peppers, hot chilli peppers, garlic, spices such as coriander and caraway seeds and olive oil. Variations can be found in the cuisine of Libya, Algeria, Morocco and particularly Tunisia and may contain onions, tomato puree, lemon juice, saffron and even rose water. Harissa can be used as a condiment or as a rub for meat, in meat, poultry and fish stews, in soups and as a flavouring for couscous.
2 Red Peppers
1 medium White Onion, peeled and chopped
4 cloves of Garlic, peeled and chopped
4 tablespoons Olive Oil
2 tablespoons Tomato Puree
Juice of a freshly squeezed Lemon
1 teaspoon Coriander Seeds
1 teaspoon Caraway Seeds
½ teaspoon Cumin Seeds
½ teaspoon Sea Salt
Place the peppers under a very hot grill and roast turning occasionally until the skin is blackened on the outside and the pepper completely soft. Transfer to a small glass bowl, and cover with cling film, and allow to cool completely. Carefully peel the peppers and discard its skin and seeds.
Using a heavy-bottomed frying pan lightly toast the coriander, cumin, and caraway seeds for a couple of minutes over a low heat. Place them in a spice blender or a mortar and pestle and grind to a powder. Heat the olive oil in the frying pan over medium heat, and sauté the onion until it starts to caramelise, then and the garlic and chillies and cook for a further five minutes, stirring occasionally to prevent burning.
Remove from the heat and allow to thoroughly cool then using a blender or a food processor blitz all of the ingredients until smooth, adding a little more oil if needed. Store in a sterilized glass jar in the fridge for up to two weeks.