Michael's Roasted Harissa

Name: Michael's Roasted Harissa
Ingredients: 2 red capsicums; 10 long red chilies; 2 heads garlic (yes, BULBS not cloves); 2 teaspoons cumin seeds; 2 teaspoons caraway seeds; 1 teaspoon celery seed; 1 tablespoon tomato paste; 80 ml olive oil; 12 teaspoon salt; 12 teaspoon sugar

10 ingredients

9 steps

Ingredients

2 red capsicums
10 long red chilies
2 heads garlic (yes, BULBS not cloves)
2 teaspoons cumin seeds
2 teaspoons caraway seeds
1 teaspoon celery seed
1 tablespoon tomato paste
80 ml olive oil
12 teaspoon salt
12 teaspoon sugar

Directions

1

Cut top from garlic bulbs.
2

Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins).
3

Allow to cool.
4

Remove skin from capsicum and chillies, and seeds from capsicum.
5

Clean garlic (or if it's soft enough, you could just squeeze the flesh out).
6

Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min).
7

Grind in mortar & pestle (only way to get the right consistency) until slightly gritty.
8

Add all ingredients in blender and blitz until you have a smooth paste.
9

Keep in fridge until used.