Zesty Harissa
This bright blend of spices and charred red pepper is a delicious addition to any meal – swirl into cream cheese or hummus as a dip, add to pasta as the base of a sauce or loosen with olive oil and use as a marinade for chicken, steak, or roast vegetables. Or keep it simple and use as a tasty dip for chips.
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
- 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.
For more information please visit https://africangoldoil.co.za