This Spicy concoction provides some heat and added nutrition to literally anything (I'm trying to think of something I wouldn’t add Harrisa too!) I like to combine it with yogurt to cool it down and let the spices do the talking in dishes like tacos, rice, or a simple piece of cooked protein.
Compliments beautifully with ‘Emmi’s' green sauce'
Emma Aouad
up to 20 serves
25 minutes
0 minutes
Sauces
Sauces
Our household loves spice! Even the kids to some extent, and this harissa is one of those staples that has a special spot in the fridge and gets take out almost daily. I love to add Harrisa to our fish tacos (also with ‘Emmi’s green sauce’), or if you want to cool it down a little we add yoghurt, and dollop the mixture on ‘green rice’ (recipe to come).
Friends and family who I've gifted this sauce to love it with dumplings or panfried tofu with crispy shallots- the ideas are endless.
20 red chilli’s
120ml Extra virgin Olive Oil
⅓ cup of tomato paste
4 tablespoons lemon juice
6 large garlic cloves, peeled and crushed
1½ teaspoons sea salt
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon sweet paprika
In a roasting dish, spread the chilli’s flat so that they aren’t doubled up and dry roast in the oven for approximately 20 minutes (or until the skin starts to slightly burn).
Over the stove, roast the spices so that they become aromatic for a minute or two. Breathe in… mmm
Once cool, remove the skin of the chilli’ and place in a blender
add the remaining ingredients i, including the spices and mix well, ensuring all ingredients are combined.
Store in an air tight jar, lasts 2-3 weeks in the fridge.
