Harissa

Ingredients

• 20 g dried cayenne or chile de árbol chillies, stems removed
• 1 red capsicum
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp caraway seeds
• 3 cloves garlic
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 80 ml olive oil, plus extra to cover
• 1 tsp salt

Method

1. Step 1

   Soak the chillies

   Cover the dried chillies with just-boiled water and soak for 20 minutes, until soft. Drain.

2. Step 2

   Roast the capsicum

   Grill the capsicum, turning, until blackened all over. Cover in a bowl for 10 minutes, then peel and remove the seeds.

3. Step 3

   Toast the spices

   Toast the cumin, coriander and caraway in a dry pan for about 1 minute until fragrant, then grind.

4. Step 4

   Blend

   Blend the chillies, capsicum, ground spices, garlic, paprika, tomato paste, lemon juice, olive oil and salt to a thick paste.

5. Step 5

   Store

   Spoon into a clean jar, cover the surface with a thin layer of olive oil and keep in the fridge for up to a week.