Harissa is a fiery, North African chili paste. My favourite one is Tunisian ('Harissa du Cap Bon', it's called) and comes in a yellow tube with a picture of a lighthouse on it. I just like the packaging. If you can't get it: make it... Ingredients
- 60g chopped red chilis
- 1 clove garlic
- 1 red pepper, skinned, deseeded & chopped
- 1 tsp coriander seed, ground
- 1 tsp caraway seed, ground
- 1 tsp salt
- 1 tbsp olive oil
Whizz it all together. It'll freeze or you can store it in the fridge by putting a layer of oil over it. If you want to cut down on the chili zap factor, de-seed the chilis first.
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