Harissa
INGREDIENTS
- 50 Grams Dried red chilli
- 2 tspn cumin seeds roasted and crusted
- 2 tspn coriander seeds roasted and crushed
- 100 grams red capsicum roasted skin and seeds removed
- 3 cloves garlic crushed
- 2 tspn salt
- ¼ cup olive oil
METHOD
- Rehydrate the dried chillies by covering with boiling water for 1 hour
- place all ingredients except the oil into a food processor and puree
- Pour into a sterilised jar and cover with a thin layer of oil
- Store the Harrisa in the fridge for up to 10 days.
Comments
Post a Comment