Harissa

Method

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1. Stem and deseed all the chillies. Wear gloves for this — the hot ones will stay on your fingers for a day.

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2. Cover them with just-boiled water and soak 30 minutes, until completely soft and pliable.

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3. Toast the caraway, coriander and cumin seeds in a dry pan over medium heat for 2 minutes, until they smell warm and start to crackle. Grind to a powder.

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4. Drain the chillies and squeeze them hard in your hands until no more water comes out.

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5. Pound or blitz them with the garlic, ground spices, salt and vinegar to a coarse paste. It should stay slightly grainy, not become a purée.

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6. Work in 4 tbsp of the olive oil.

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7. Pack into a sterilised jar, level the surface and pour the remaining oil over the top to seal it. Refrigerate.

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Chef’s Tips

• Toast and grind the caraway yourself. This is the whole flavour.
• Two kinds of chilli — mild for body, hot for heat.
• Squeeze the chillies genuinely dry or it will not keep.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Any dish in this volume
• Bread and olive oil
• Grilled fish

Storage & Reheating

Refrigerated under a film of oil for 2 months. Top the oil up after each use. It freezes in tablespoon portions for a year.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.