About this recipe:I love harissa, but the stuff you can buy in the shops just doesn't compare to the real stuff. I experimented for a while until I came to this recipe, which I believe can compete with the Tunisian original. It can keep for several weeks in the refrigerator.
12 fresh hot red chillies
1 tablespoon good olive oil
1 teaspoon cumin
1/4 teaspoons ground cumin
1/2 teaspoon ground coriander
50ml good olive oil
3 large garlic cloves, finely chopped
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Cut out the stems, seeds and white insides of the chillies. Chop them roughly.
Heat 1 tablespoon olive oil in a small frying pan and fry spices in it until they become aromatic.
Mix the chillies with 50ml olive oil, garlic and spices. Pour into an ovenproof dish and bake uncovered for at least 1 hour in the preheated oven until the chillies are very soft and secrete a thick liquid. Move them about fom time to time that the edges do not burn.
Allow the mixture to cool slightly then blend it coarsely in a food processor or blender. Add salt and spoon it into a sterilised jar. Smooth out the top and pour additional olive oil on top to seal the harissa so it doesn't dry out. Close the lid firmly and refrigerate.