So I had a Chilli plant that went bonkers the last few weeks and now as they turn red, I have an abundance of chilies to use. What to do with them? Make Harissa!
Stuff:
4 cloves Garlic
2 tbsp Lemon juice
1/4 tsp Caraway seeds
1/4 tsp Coriander seeds
2 Red chili peppers such as cayenne
4 Red peppers
1/4 tsp Cumin seeds
Salt to taste
Place the chilies and red peppers on a baking sheet with the cut side facing down and roast in an oven on broil until blackened and charred on all sides. This takes about 10-20 minutes depending on your broiler. A toaster-oven works well too. Place the peppers in a sealable container and let them cool for 20 minutes or so until you can handle them.
Remove the skins from the peppers. (The skins should easily “pinch” off. You may want to use kitchen-safe gloves. Either way, beware of rubbing/wiping your face)
Puree everything in a food processor and you have homemade Harissa!
Like salsa, you can adjust the heat by using some seeds or not, and the types of chilies used can give you different flavours. I’ve used jalapeños instead of cayenne to give a different vibe, plus I have a feral bush of them popping out chilies now as well.
Love this! Thank you so much for sharing. I definitely need to try this. ♡