Wednesday, February 8, 2012


I normally don’t worry about preserving jars or anything for this. It
keeps easily for a few weeks in the fridge.
Chillies can vary enormously in their intensity which makes cooking
with them a big moving target. I tend to use less chillies and keep the
seeds in because it’s quicker and I like the heat. Feel free to deseed
if you prefer a milder harissa. Or increase the chilli count if you are
more dare-devilish.
makes about 1 cup
1 jar roasted red peppers (250g / 9oz), drained
5 small red chillies,
1 teaspoon smoked paprika
2 teaspoons caraway seeds
1 tablespoon lemon juice
Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have asmooth-ish paste.
Stir through 3 tablespoons extra virgin olive oil. Taste and season.

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