Hot & Spicy Harissa Paste/ Sauce (v)

Harissa can be made almost season round anywhere in the world and is a delicious spicy topping native to North Africa which can be used as a perfect accompaniment for almost anything whether it be a vegan salad or the topping for a straight up juicy organic steak.

Aside from a food processor, you will need:

  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 2 scotch bonnets (or 3-4 birds eye chillis)
  • 2 tsp cumin seeds
  • 4 long red capsicums (or 4 normal red round ones)
  • 1 tsp salt
  • 50g fresh coriander
  • 1/2 tsp black pepper
  • 1 lemon (juiced)

Its as simple as adding all the ingredients to the food processor and whizzing away till you have a consistancy you’re happy with. You may need to use a big processor then spoon it into a smaller spice grinder/ processor to get a smaller grain.

This recipe just gets better with age! And this recipe makes quite a fair bit but lucky for you it will keep in the fridge if you jar it, just add a thin layer of olive oil to the top when you do to seal it from any nasty bacteria so it stays fresh.

We hope you enjoy this recipe and if you want to see what we really look like check us out on YouTube (and SHARE SHARE SHARE) you can see footage of us and watch us turn this blog into a tv series in Italy this July 2014 by following us on Facebook (farm2face), twitter (farmtoface1) and Instagram (farmtoface) you can see all the behind the scenes stuff too! 🙂

Hugs & Nonsense



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