HARISSA

INGREDIENTS

Makes about 500 gr harissa

• 500 gr red bell peppers
•  1 to 4 chili peppers (any type), depending on how spicy you want you harissa 
• 5 garlic cloves
• 4 tablespoons olive oil and more for preservation
• ·1 teaspoon salt or more to taste

METHOD

• Preheat oven to 100 C (210 F)

• Deseed and devain the bell and the chili peppers (use rubber gloves for the chili peppers as they might irritate your skin).

• Quarter the bell peppers and half the chili peppers lengthwise.

•  In a roasting tray place the red bell peppers, chili peppers and garlic. Make sure the skin side of the peppers is facing upwards because you don’t want their flesh to over-dry in the oven. Drizzle with olive oil (about 2 tablespoons) and place the tray in the warm oven for 1 hour.

• After one hour, your peppers should look a bit wrinkled. Remove the tray from the oven and leave to cool. 

• Once the peppers and the garlic are cool enough to handle, chop them very finely or transfer them in a food processor.

• Heat a large deep pan with 2 tablespoons of olive oil over medium heat and place the chopped bell peppers, chili peppers and garlic in the pan. Leave and stir occasionally until there is no more liquid in the pan. We want the mixture to dry up and all the water from the peppers to evaporate. It will take about 30 minutes. Don’t cover the pan, otherwise the liquids won’t evaporate. 

• Once there is no more liquid in the pan (except olive oil), reduce the heat to low and leave for 10 minutes, stirring occasionally. 

• When your harissa is ready, transfer it in a sterilised jar and leave a bit of room in the jar to top the harissa with olive oil. Olive oil will act as a natural preservative. Close the jar, place the jar in the fridge and keep for up to a month. 

• Enjoy with everything!

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