Harissa

Harissa

By
From
Rustic
Makes
550 g

We make both red and green versions of this hot chilli paste and this recipe works for either colour.

Ingredients

Quantity Ingredient
400g red or green chillies, halved and deseeded
2 shallots, finely diced
1 teaspoon dried mint
1/2 teaspoon ras el hanout
1 tablespoon dried rose petals
200ml olive oil
1 teaspoon sea salt

Method

  1. Place all the ingredients into a food processor and blitz until smooth. Transfer to a clean sterilised jar with a good seal. This will keep in the sealed jar in the fridge for up to 3 weeks.
  2. We add this paste to oil and drizzle over fried eggs, stir it into soups and mix it into roasted tomatoes. We even add it to lemon cake with extra mint sometimes!
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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