Recipe Index

Ingredients

• 1 lb 2 oz red peppers, seeds removed and quartered
• 1-4 red chillies, halved and seeds removed
• 6 large garlic cloves, unpeeled
• 4 tablespoons olive oil, plus extra for preserving
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1 teaspoon salt, plus extra if needed

Method

1. Line a roasting tray with baking paper and heat the oven to 250°F for the long, slow pepper roast.
2. Arrange the quartered red peppers skin-side up on the tray with the halved chillies and the unpeeled garlic cloves, and drizzle 2 tablespoons of the olive oil over the tray.
3. Roast the peppers, chillies and garlic for 1 hour, until the peppers look slightly wrinkled, then leave the tray until the vegetables are cool enough to handle.
4. Chop the cooled peppers, chillies and garlic as finely as possible, or blitz the mixture briefly in a food processor to make the harissa base.
5. Heat the remaining 2 tablespoons of olive oil in a large pan over medium-low heat and add the pepper mixture with the ground cumin, ground coriander and teaspoon of salt.
6. Cook the harissa gently for about 45 minutes, stirring occasionally, until all the liquid from the peppers has evaporated and the paste looks quite dry, then taste the paste and add a little more salt if it needs it.
7. Transfer the finished harissa to a sterilised jar, pour olive oil over the surface to cover the paste completely, seal the jar, and store the harissa in the refrigerator for up to a month.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data