Pete's Food Blog

11. Sep, 2021

Pete's Rose harissa

Ingredients:

I recommend you choose a selection of dried chillies to accommodate your own taste. I used 3 ancho (medium), 3 Cascabel (mild), 5 chipotle (own here) and 2 firery hot red chillies.

Dried chillies 58-60g by dry-weight.

1 tbl cumin seeds

2 tsp coriander seeds

1 tsp caraway seeds

4 cloves of garlic, minced

1½ tsp smoked paprika

1 tsp salt

1 tsp garlic powder

2 tbl lemon juice

1 tbl white vinegar

2 tsp rose water

1 tbl tomato paste

70 ml olive oil

Method:

Cover the chillies with boiling water and place a lid over them while they reconstitute for 20 mins. Then de-stem and de-seed them.

Toast the whole seeds in a dry frying pan, until they become fragrant and 'pop'.

Grind in a pestle and mortar, then add the rest of the dry ingredients. Pound in the garlic, followed by the lemon luice, rose water and vinegar.

Transfer to a stick blender container, adding the tomato paste and the prepared chillies. Blitz to a fine pulp. Whilst still blitzing, pour in a steady stream of the oil to form a glossy paste.

Store in the fridge in an air-tight container.

This will keep for 2 - 4 weeks.