Green Harissa
The cool green sibling of the traditional smoky red harrisa
Ingredients
- 1 green Pepper
- ¼ tsp coriander seeds
- ¼ tsp cumin seeds
- ¼ tsp caraway seeds
- 1 small brown onion roughly chopped
- 3 garlic cloves roughly chopped
- 2 mild green chillies deseeded and roughly chopped
- 2 tsp sliced jalapenos in oil
- 2 tsp oil from jalapenos and some extra olive oil
- 2 tbsp lemon juice
- ¼ tsp Maldon Salt
- 15 g fresh basil leaves & stalkes
- 15 g fresh coriander leaves & stalks
Instructions
- Under a hot grill, toast the green pepper until blackened on the outside. This takes around 15-20 minutes. Place the pepper in a bowl, cover with cling film (or a damp dishtowel), and leave to cool. Peel the pepper and throw away the seeds.
- While that is happening, place a dry non-stick frying pan on low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. You should be able to smell the wonderful aromas of the spices. I normally only smell the green pepper in the oven. I have to lift the pan to my nose to smell whether the seeds are toasted or not. Put them in a pestle and mortar and pretend you're a famous chef while grinding the seeds as close to a powder as you can muster.
- Add the onion, garlic, fresh chillies, jalapenos, jalapeno oil to a frying pan and fry over medium heat until the onion starts turning translucent. If the ingredients start sticking to the pan, add a little olive oil.
- Now blitz all the ingredients together. And there you have a Green Harissa!
