Harissa 1
Makes about 1kg
Ingredients
100g fresh red chilli (I like to use aji) 15g cumin seeds 10g caraway seeds 10g coriander seeds 5g dried rosemary 10g Jamaica pepper 1g green anise 10g fennel seeds 10g cardamom in capsule 20g brown sugar 3-4g cloves of garlic 50g mint 50g coriander 200g sun-dried tomatoes 450g olive oil 10g salt
Method
1 Toast all the spices individually in a frying pan—you’ll know they are ready when you smell the warm and spicy aroma. 2 Blend the toasted spices together with the other ingredients until it becomes a vibrant red paste. 3 Store the harissa in the fridge and use it whenever you want a little kick of flavour or a dip for bread and raw vegetables.
Candidate Images
