I love Harissa. I’ve eaten a lot of it but this is the first time I’ve made my own. I have a feeling it will be a regular occurrence now.
5 chillis (ideally red but I used a mixture of red and green)
5 cloves of garlic, peeled
2 tsp cumin seeds
2tsp coriander seeds
1tbsp white wine vinegar
3tbsp chopped coriander
Fry the chillis in 3cm oil until almost burnt (pierce them with a knife to stop them bursting). Put in a bowl, cover with cling film and leave to cool down completely.
Peel the skins away, slit the chillis and remove the seeds. Pound the chilli flesh in a pestle and mortar with the garlic, cumin and coriander. Stir in the vinegar and add oil to make a paste.
Add the chopped coriander and season. I won’t tell you what to eat it with but I can’t imagine too many things that won’t be improved by a dollop of Harissa. Enjoy!
Serves 4 as an accompaniment.