Add some excitement to your Monday with this vibrant Harissa recipe . Bursting with a blend of spices and smoky charred red peppers, it’s a delectable addition to any dish.
Whether you want to elevate your cream cheese or hummus dip, create a flavorful pasta sauce, marinate chicken, steak, or veggies, or simply enjoy it as a zesty chip dip, this versatile concoction will surely tantalize your taste buds.
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Zesty Harissa
Ingredients
2 large red bell peppers
15ml cumin seeds
30ml coriander seeds
10ml fennel seeds
15ml paprika
15ml smoked paprika
15ml dried chili flakes
6 garlic cloves, peeled
200g tomatoes, peeled and chopped
2-3 fresh red chillies
60ml African Gold Extra Virgin Olive Oil
Salt and pepper, to taste
Method
Halve the peppers, scoop out the seeds and place on a greased, foil-lined baking sheet.
Sprinkle with a dash of olive oil before placing under the grill at a high heat.
Grill the peppers for 10 – 15 minutes, or until the skin has charred and the flesh is soft.
Remove from the oven and allow to cool before peeling the blackened skin off the pepper pieces.
Meanwhile, dry fry your cumin, coriander and fennel seeds.
Once toasted, blitz together in a spice grinder (or with a mortar and pestle) until finely ground.
Place all the ingredients together into a blender and blend until fine.
Check seasoning and add salt and pepper to taste.
*This recipe was sent by Anglefish PR and Events/ African Gold
Print
Zesty Harissa
A blend of spices and charred red pepper
Author: African Gold
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Category: side
Method: no cook
Cuisine: Tunisia
2 large red bell peppers
15 ml cumin seeds
30 ml coriander seeds
10 ml fennel seeds
15 ml paprika
15 ml smoked paprika
15 ml dried chili flakes
6 garlic cloves, peeled
200g tomatoes, peeled and chopped
2 –3 fresh red chillies
60 ml African Gold Extra Virgin Olive Oil
Salt and pepper, to taste
Halve the peppers, scoop out the seeds and place on a greased, foil-lined baking sheet.
Sprinkle with a dash of olive oil before placing under the grill at a high heat.
Grill the peppers for 10 – 15 minutes, or until the skin has charred and the flesh is soft.
Remove from the oven and allow to cool before peeling the blackened skin off the pepper pieces.
Meanwhile, dry fry your cumin, coriander and fennel seeds.
Once toasted, blitz together in a spice grinder (or with a mortar and pestle) until finely ground.
Place all the ingredients together into a blender and blend until fine.
Check seasoning and add salt and pepper to taste.
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