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Harissa
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1 | red pepper |
1/2 tsp | coriander seeds |
1/2 tsp | cumin seeds |
1/2 tsp | caraway seeds |
1 1/2 tbsp | olive oil |
1 small | red onion, coarsely chopped (scant 2/3 cup / 90 g in total) |
3 cloves | garlic, coarsely chopped |
3 | hot red chiles, seeded and coarsely chopped |
1 1/2 tsp | tomato paste |
2 tbsp | freshly squeezed lemon juice |
1/2 tsp | salt |
PREPARATION
Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
Jerusalem
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