Smokey Fiery Harissa
This is a seriously hot condiment
Makes enough for: 1 batch Harissa
Ingredients
- 10 g Calabrian chillies, stalks removed
- 125 mls boiling water
- 10 mls smoked paprika
- 7.5 mls ground coriander
- 7.5 mls ground cumin
- 7.5 mls fennel seeds
- 2.5 mls flaked salt
- 1 clove garlic, peeled
- 30 mls olive oil, plus extra for covering
Method
- Place the chillies into a bowl and cover with the water
- Set aside for 10 minutes then drain, discarding the water
- Place the paprika, coriander, cumin and fennel seeds into a dry frying pan
- Heat on the stove over a medium to low temperature until you can smell the spices
- Place into a blender, with the chillies, salt, garlic and oil
- Blitz until you get a paste then place into a sterilized glass jar
- Cover the top with a thin layer of olive oil and refrigerate
- Use as needed