Keyword chilli paste, from scratch, harissa paste, red pepper
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
1large red capsicumchar grilled and skinned
4tablespoonsextra virgin olive oil- EVOO
2tablespoonstomato paste sugar freeor 2 tablespoons sun dried tomatoes
4teaspoons crushed red chili or 4 long red chilis deseeded and chopped - or to taste
1 1/2tablespoonsvinegar or lemon juice
Remove the seeds and pith from the char grilled red pepper and chop roughly.
Add a couple of tablespoons of oil to a small pan and add the chopped pepper, garlic and sun dried tomatoes. (if using tomato paste, add in next step.)
Saute lightly for about 5 minutes, until the pepper and garlic soften and the moisture in the pan starts to dry up. Stir often to ensure it doesn't stick.
Add all of the remaining ingredients and continue cooking on a low temperature for about another 15 minutes, stirring to ensure the mix doesn't stick to the pan
Blitz the mix in a food processor to desired texture- either smooth or with slight texture. Add more olive oil if the texture is too dry.
Pour into a sterilised glass jar and top with enough EVOO, ensuring the Harissa is covered completely.
Store in the fridge for up to 1 month.
Suitable for freezing as well.
Add 1 tspn of mint.
Add 1/2 tspn caraway seeds.
Add 1 small onion to the garlic and red pepper when sauteing gently in the pan at the start.
Harissa is meant to be spicy but please adjust to your taste. For very mild Harissa, use 1 teaspoon chili paste or 1 chili. For a slight chili flavor use 2 teaspoons chili paste or 2 long red chili's. You can also up the heat by adding more chili.
Note that if you are using this mixture straight away, you can minimise the cooking and avoid adding the vinegar or lemon juice, as these act to help preserve the Harissa for a longer period of time.