HARISSA

INGREDIENTS
4 tablespoon marinated red thai chili peppers
(or 6 long fresh red chillies)
1 teaspoon coarsely ground caraway seeds
1 teaspoon coarsely ground cumin seeds
1 teaspoon cumin powder
3 medium garlic cloves
2 tablespoon tomato paste
1 tablespoon red wine vinegar (only if fresh chillies are used!!)
1 teaspoon smoked Spanish paprika
6 tablespoon extra virgin olive oil
salt and fresh ground pepper
Optional: 1 large red bell pepper, roasted, peeled and seeded

PREPARATION

Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard. If hotter Harissa is preferred, then use some of the chili seeds also.

Use a mortar or blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

Add the red bell pepper (if used), the rest of the spice seeds, the tomato purée, the paprika, olive oil and vinegar (only if fresh chillies are used), and blend again until very smooth. 

Taste and season, if necessary, with more salt.

Wear rubber gloves and do NOT  touch your face!!!