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

  1. Add the ingredients into a small blender jug. Blend into a paste. 

  2. 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.

  3. 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.

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Roast Aubergine, Mozzarella, Tomato and Cannellini