Home Made Harissa Recipe
This simple harissa recipe gives a medium hot sauce, depending on your chillies. Feel free to increase or decrease the chilli content to suit your heat sensitivity.
Will keep in the fridge for up to 2 weeks. Leftovers can be used as a sauce or accompaniment anywhere you’d normally serve something with a little spice.
Makes about 1/2 cup
250g (9oz) grilled red bell peppers (capsicum)
5 small red chillies
1 teaspoon smoked paprika
2 teaspoons caraway seeds
1 tablespoon lemon juice
1. Whizz all ingredients in your food processor until you have a chunky paste.
2. Stir in 3 tablespoons extra virgin olive oil. Taste, season and add more chilli if you like.
home grilled peppers – I usually get them from the deli but feel free to grill and peel your own. The smokier the better.
no smoked paprika – just skip it.
less hot – remove the seeds from the chillies or use less.
no food processor? – just finely chop the peppers and combine with the remaining ingredients. Your harissa will be more chunky but still good.