Have you ever noticed how many different flavour and hotness harissa’s are available? Finding the brand with the right combination of spices, flavours and chili has become somewhat of a sauce holy grail for me. So I decided there’s only one solution… make my own.
Humming Harissa
2013-04-14 02:15:36
Yields 3
Ingredients
- 100g dried chillies
- 2 red peppers
- 1 tablespoon caraway seeds
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 4 cloves garlic
- 1 tablespoon grated fresh ginger
- 1/3 cup extra virgin olive oil
- 1 teaspoon Himalayan sea salt
Instructions
- Soak the dried chillies overnight in water then drain off the water.
- Roast the peppers on the BBQ or under the grill for about 20 minutes (turning so each side is cooked) or until they are soft and the skin is black.
- Sweat the hot peppers in an airtight container until they cool then remove the black skin, seeds and stalk.
- Toast the spices in a hot dry pan for 5 minutes to release the oils.
- Add all ingredients to the food processor and blend until smooth.
- Spoon into clean jars and poor in 1/2 tablespoon of oil to the top before closing the lid.
Notes
- If you like your Harissa a bit milder: half the chillies and double or triple the amount of red peppers.
Veggies & Me https://www.veggiesandme.com/




Thanks for the recipe! Totally making this!
Please let me know how you get on with the recipe.
this looks amazing, cant wait to try it out~