Friday, 13 July 2012

Home-made Harissa (this changed my life a bit)

Fiery jar of North African genius

This stuff is amazing, make it now. One zillion times tastier than the stuff you buy in the shops, and if you have a trusty whizzer, it's easy as pie to make. This North African paste/condiment is amazing slathered onto almost anything. Works really well with eggs (The Boyfriend texted me to say it was ace with scrambled eggs) and was great when I rubbed half a jar over a chicken before roasting. Recipes seem to differ quite a lot but I used Moro's and see no need to change it. If it ain't broke...

Makes enough to fill one jam jar (to the brim). Roast one halved and de-seeded red bell pepper in the oven for about half an hour, turning every now and again. While doing this get the rest of the ingredients ready. Roughly grind 3 tsp each of caraway seeds and cumin seeds. Halve and de-seed 250g long red chillies (yeah I know that's LOADS, I used a couple of little hot red birds eye ones and about 8 of those fat, quite hot 5 inch ones that Waitrose sells). Chop them roughly and add to a whizzer along with half the ground spices. Skin your now roasted bell pepper and chop roughly, add to the whizzer with a pinch of salt and 4 garlic cloves. Get it nice and smooth. Now mix in 1 tbsp tomato puree, the rest of the ground spices, 1 tbsp red wine vinegar, 2 tsp sweet smoked paprika and a very very generous glug of extra virgin olive oil. 

Keep it in the fridge for up to a month. It may not last that long. You may need to make a double batch. 


  1. haha maybe cos I make sambal so much, the 250g of chillies don't surprise me at all ;) your homemade harissa looks gorgeousl-ly fiery, nice one!