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Posts Tagged ‘harissa’

This wonderful sauce can be used as a marinade, an ingredient, or simply by itself; as a dip, a drizzling sauce or even scooped out of the jar out with your finger.

This is my version. There are as many different versions as there are people making it.

You will need;

  • a generous tablespoon each of caraway and cumin seeds. Roast these to bring out their full flavour.
  • two teaspoons of smoked paprika
  • two teaspoons each of red wine vinegar and tomato puree
  • 100ml good olive oil
  • the flesh of two roasted red peppers (discard the skin and the seeds but hold on to that gorgeous juice generated by the roasting)
  • four cloves of garlic ground to a pulp using a good pinch of salt
  • don’t forget the chilli! I used two Scotch Bonnets the last time that I made it. Next time I might use dried Bhuts, their flavour would be ideal here

Blend the whole lot together and tweak with a little bit of this ‘n’ that ’till you’re happy.

This paste will keep well in the fridge. If you would prefer a runnier sauce replace the tomato puree with blended tomatoes.

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