Harissa is hot I won’t deny it but don’t let that put you off, there is more than just heat! There is a lovely rich fruitiness from the tomatoes and indeed from the chillies themselves and the kick of spice just transports you a million miles away from a wet and windy November afternoon.
I know that some recipes will disagree with me on this but the chillies that you use really should be dried, in my opinion this gives the best flavour to the sauce.
Depending on how hot you want the harissa you can vary which type of chillies are used and can remove the pith and seeds if you wish, personally I use a mix of dried habanero and scoth bonnets and leave all seeds and pith intact.
To make your own harissa you will need:
100g Dried Chillies – I use a mix of habanero and scotch bonnet
4 cloves of garlic
1tbsp cumin seeds
1tbsp coriander seeds
1tbsp mustard seeds
1/2tsp sea salt
1/2 tsp black pepper
Add the chillies and the spices to a food processor and blitz until the chillies have started to break down
At this point add the garlic cloves and the onion and blitz until these are combined
You can now add the tomatoes and the 2 tbsp of vinegar and continue to blitz.
Once everything has reached a paste consistency you can add in the salt and pepper adjusting to taste.
Pour everything into a saucepan and bring to the boil, leave to cool completely and then pop into jars. Add enough olive oil into each jar to completely cover the harissa