Harissa

Here is another sauce that you will find easy to make and if you like things hot then is perfect for you. From north Africa this is perfect to go in cuscus or as a side dip or in a lot of north African dishes. Also Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.

Ingredients

250g/9oz long, fresh red chillies

Sea salt

3 heaped tsp ground caraway seed

3 heaped tsp ground cumin seed

1 tsp black ground cumin seed

4 cloves garlic

100g/3½oz roasted and peeled red bell pepper

2 tsp tomato purée

2 tsp red wine vinegar

4 tbsp olive oil

2 level tsp smoked paprika

Now all depending on how hot you want your Harissa  will depend on how you prepare your chillies . Remove the tops of the chillies, now if you do not want lots of heat then do the following.  Slice the chilli in half lengthways.  Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard.  By removing the seeds and the membrane that hold them in place, you will remove most of the Heat.

Now all you have to do is blend ever thing together, start with the chillies in a food processor with a pinch of salt and garlic.  Blend until you have a smooth paste.

Add the peppers, the rest of the spices, tomato purée and vinegar, and blend again until very smooth. Then scrap out the lot and put it in to a mixing bowl.

Now add your olive oil and vinegar.  Taste and season with a little more slat if you think it needs it. Let it sit for about a day before you use it , this gives it time to develop its flavours.

That is it just keep it in the fridge or freeze tit until you are ready you use it. Also it you have sensitive skin then use some disposable gloves to make it as it is pretty potent stuff to start with.