Julie le Clerc's harissa is REALLY tasty, but it's even more fun (and just as tasty) to make your own. Also there's the added benefit of tailoring the spiciness to your own personal taste (Julie's has quite a kick). So, with the chillies - add as few or many as you wish. I wouldn't recommended less than 3, or more than 6, but see how you go.
Once you've made the harissa keep it in a sealed jar in the fridge - it keeps pretty well for a couple of weeks at least, quite possibly more (I wouldn't know, it never lasts that long!). We've used it to flavour couscous, stuff chicken breasts (my fav), on crackers with a little cheese, mixed with tomato paste on pizza and as a rub on lamb chops on the BBQ. So it's really a pretty versatile wee sauce. Nom nom nom!
2 red capsicums
1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
pinch salt flakes/rock salt
1/4 cup EVOO (extra virgin olive oil)
juice and zest of 1 lemon
- Preheat grill to high. Cut capsicums into quarters and blacken.
- Once blackened and blistering place into plastic bag and sweat, until skins removes easily (and remove skin).
- Blend with other ingredients. YUM!!