Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, peppers, peppers and chilis.

Harissa is becoming easier to find in stores but it is also quite easy, and delicious, to make at home.  There are quite a few variations on it, this one means you don’t have to run around hunting down various chillies that aren’t often easy to find in New Zealand.  I love it on eggs and in soups for a bit of a kick or anywhere that you might want a little hot sauce.

Course: Condiments
Cuisine: African
Servings: 1 cup
  • 2 tbsp cumin seed ground
  • 1 tbsp cayenne pepper
  • 1 tbsp coriander seed ground
  • 1 tbsp caraway seed ground
  • 1 tbsp salt
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh coriander chopped
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 cup olive oil good quality
  • 4 each garlic cloves minced
  1. Put all your ingredients in a bowl and mix well.
  2. Serve with everything! Use it as a meat rub or as a spice in stews.
  3. Harissa should keep in the fridge for about 3 weeks. Just make sure you stir it well before you serve it as all the really good bits tend to settle at the bottom.



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