Harissa

Harissa

By
From
Chefs Eat Toasties Too
Makes
200 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
2 teaspoons cumin seeds
1 teaspoon corriander seeds
2 red capsicums, roasted and peeled
25g birds eye chillies, chopped (including seeds)
2 garlic cloves
salt flakes

Method

  1. Place the spices in a dry frying pan and toast them over a gentle heat, shaking the pan continuously to ensure the spices do not colour and burn. After 1–2 minutes, when their aroma is released, tip them into a mortar and pestle and grind them to a fine powder.
  2. Transfer the powder to a food processor, add the remaining ingredients and blend to a smooth paste. The harissa will last for up to 1 week in the refrigerator, or you can freeze it in ice cube trays for up to 2 months – defrost a cube at a time, as needed.
Tags:
Toasties
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