Homemade Harissa

Ingredients

• 12 fresh red finger-length chillies
• 1½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp caraway seeds
• 4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped
• ½ tsp sea salt flakes
• 2 tsp tomato purée
• 2½ tsp lemon juice
• 1 tbsp light olive oil
• 7 drops rosewater (optional)

Preparation

1. 1Cook the chillies on the barbecue for 10 minutes, turning, until the skins blacken and the flesh is tender. Transfer to a plastic food bag to steam and cool.
2. 2Remove the stalk and peel the chillies (rubber gloves might be wise). Split lengthways, scrape out the seeds with a knife and discard. Don’t rinse the chillies – you’ll lose the smoky flavour. Set aside.
3. 3Toast the coriander, cumin and caraway seeds over the heat in a dry frying pan until fragrant, making sure they don’t burn, then work to a fine powder in a pestle and mortar or spice grinder. Add the chillies, garlic and salt, then grind to a fine paste. Stir in the remaining ingredients, then set aside for at least 1 hour before using (see tip).