Cook Time 10 minutes
1 long red chilli, roughly chopped
1 red capsicum, chargrilled, peeled and finely sliced
1 tspn ground cumin
1 tspn caraway seeds
3 cloves garlic
juice of half a lemon
1 tspn vinegar
½ tspn sugar
3 tbsp olive oil
Justine whips up a quick and easy harissa paste, using only a stick mixer!
Put all the ingredients into a blender and blend until it’s a fine paste. If storing in the fridge, keep it in a sealed container with a layer of olive oil on top so that it keeps longer.