Moroccan Harissa

Elena Duggan

Ingredients:

  • 4 Red baklouti peppers or 2 red capsicum if unavailable, roasted
  • 6 Long Red chili/ Serrano, roasted
  • 1 can Tomatoes, diced
  • EVOO
  • 50g Vinegar
  • Cumin seeds
  • Coriander seeds
  • Caraway seeds
  • Fennel seeds
  • Chili flakes
  • Smoked paprika
  • 4 cloves Garlic, crushed
  • Lemon zest, reserve juice
  • Salt, to taste
  • Leave out any nut, seed or herb you’re not a personal fan of and just increase the ones you do like.

Method:

  1. Dry toast Harissa spice ingredients over a low heat in a large, heavy based fry pan until fragrant, or approx. 10-15 minutes.
    Allow cooling.
  2. Blitz to a fine or medium crumb, be careful not to over blitz and form a paste.
  3. Place in airtight jars to use as you please.
  4. Use a mortar and pestle if you don’t have a food processor, or even a rolling pin if you’re really desperate!

Health Notes:

  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Sugar Free – Low Fructose
  • Dairy Free
  • Paleo Friendly
  • Ketogenic Friendly
  • BulletProof Friendly
  • Vegetarian
  • Vegan
  • Pescatarian

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