Fresh harissa
| Recipe By: | Prue Leith Chefs Academy |
Ingredients
- 50 ml water
- large pinch salt
- olive oil
- 5 sprigs fresh coriander leaves, chopped
- 1 tsp caraway seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds, toasted
- 1 large red pepper, roasted, seeded and skinned
- 3 garlic cloves, roughly chopped
- 110 g red chillies, medium hot and seeded
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Cooking Instructions
- Chop the chillies roughly and place in a food processor with the garlic.
- Grind the toasted spices in a spice grinder or mortar and pestle and add to the chillies with salt and fresh coriander. Pulse until roughly chopped, and then add the red pepper.
- Process until finely chopped, and then trickle in the olive oil and add the water if the mixture seems too thick.
- Store in the fridge, covered with a layer of oil to exclude any air. It can keep up to a month if stored correctly.
- Serve as a condiment or use to flavour other dishes.
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