Have you ever noticed how many different flavour and hotness harissa’s are available? Finding the brand with the right combination of spices, flavours and chili has become somewhat of a sauce holy grail for me. So I decided there’s only one solution… make my own. 


Humming Harissa
Yields 3
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  1. 100g dried chillies
  2. 2 red peppers
  3. 1 tablespoon caraway seeds
  4. 1 tablespoon ground cumin
  5. 1 tablespoon ground coriander
  6. 4 cloves garlic
  7. 1 tablespoon grated fresh ginger
  8. 1/3 cup extra virgin olive oil
  9. 1 teaspoon Himalayan sea salt
  1. Soak the dried chillies overnight in water then drain off the water.
  2. Roast the peppers on the BBQ or under the grill for about 20 minutes (turning so each side is cooked) or until they are soft and the skin is black.
  3. Sweat the hot peppers in an airtight container until they cool then remove the black skin, seeds and stalk.
  4. Toast the spices in a hot dry pan for 5 minutes to release the oils.
  5. Add all ingredients to the food processor and blend until smooth.
  6. Spoon into clean jars and poor in 1/2 tablespoon of oil to the top before closing the lid.
  1. If you like your Harissa a bit milder: half the chillies and double or triple the amount of red peppers.
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