Approx cost: €2
Approx calories (per tsp): ~15
Approx preparation and cooking time: 20 mins
If you love a bit of kick in your food you’re going to love harissa. I find the ready-made harissa you can buy in cans good, but they use the traditional type of chillies, which I find results in a dish which is brutally spicy – it’s literally a big ol’ pile of “heat” and nothing else. I like spicy things, but I find that it’s a little too much for me. As such, when I make harissa I tend to use habanero chillies – slightly sweeter and still very strong – perfectly capable of wrecking your day if you rub your eyes while chopping them. The thing I love most about them though is they have a beautiful fragrance. If you’ve got a tub of harissa made with habanero chillies sitting in your refrigerator you’ll know about it, that’s for sure. Every time you open the door you’ll be met with a beautiful fragrance which is just enticing you to eat more!
Eat with bread or cheese or work into meat, fish and vegetables, before roasting or grilling! Give it a try and tell me what you think!
- ~150g Antillean Habanero Chillies (if unavailable, substitute with similar spicy red chilli)
- ~140g Tomato Concentrate
- 3-4 cloves Garlic
- 2tsps Ground Cumin
- 2tsps Caraway Seeds
- 2tsps Salt
- 200ml Olive Oil
You’ll also need
- A Pestle and Mortar
- A Food Processor
- Start by washing and cutting the tops away from the chillies. Cut each chilli in half lengthways and carefully remove all the seeds – you might want to try and wear gloves for this part!
- Set aside while place the caraway seeds into the Pestle and Mortar and grind. You won’t be able to crush them completely but do your best to smash them up a bit and release the flavours.
- Peel the garlic and place with the chillies, caraway seeds, salt flakes, cumin, tomato concentrate and 2 decilitres of Olive Oil in the Blender (or Food Processor) and blend until you have obtained a smooth paste – You may need to periodically stop and remove the lid and push any chunks down back towards the blades again to ensure even blending.
- When done, transfer to a suitable sized bowl or container. Pour the other 1 decilitre of Olive Oil on top so that the harissa is well covered. This will serve to keep out the air, thus making it last longer. Cover with foil or film and store in the refrigerator when not being used. You can use this for many things – spreading on bread, rubbing into meats, fish, vegetables such as aubergine, or even eating it with cheese! Enjoy!