Apricot Harissa
Harissa is an ultimate cupboard staple. Just a little goes a long way. Swirl it through yoghurt, dollop it on top of a hearty salad or use it as a marinade—the options are endless.
Makes approximately [400 grams]
Ingredients
2 large red peppers, roasted (jarred also work)
2 tbsp tomato puree
100g dried apricots, roughly chopped
4 cloves garlic
7 dried chillies
50g preserved lemon, chopped (optional)
½-¼ tsp cayenne pepper (optional)
2tsp coriander seeds, toasted
2 tsp cumin seeds, toasted
2 tsp caraway seeds, toasted (optional)
1 tsp apple cider vinegar (red or white wine will do)
¼ tsp sea salt
Method
Add the ingredients into a small blender jug. Blend into a paste.
Transfer the paste to a 400-500 millilitre jar, cover the top of the harissa with a round of baking paper, and then seal the jar.
Thin the paste with oil as and when you’d like to use it. Store the leftovers in a clean jar in the fridge or freezer. Use within one month in the fridge or two months in the freezer.
Recipe provided by Nena Foster of Natural Chef.