Harissa is a paste used in North African cooking that adds a delicious spicy flavour to a wide variety of dishes. Make it in batches and it will keep in the fridge for several weeks. Add to meat, fish and vegetables before baking or placing on the BBQ and it will transform your meal.
- 12 long red chillies (fresh) – medium in size and mild in flavour
- 8 cloves of garlic
- 2 teaspoons of salt
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 4 tablespoons olive oil
- juice of half a lemon
Split the chillies in half lengthways, remove the seeds and rinse under cold water. If using hot chillies it’s advisable to wear rubber gloves to avoid burning your hands (I learnt the hard way – the burning sensation on the hands can be very unpleasant!). Add all the ingredients to a food processor or high powered blender and and pulse for approximately 1 minute or until smooth.