Using rose petals and rose water softens the spice kick of this harissa recipe. The recipe makes one small jar of harissa which will keep in the fridge for at least a couple of weeks.
What you need:
- 5 large red organic chillies
- 2 organic dried chillies
- ½ tsp organic cumin seeds, toasted and crushed
- ½ tsp organic caraway seeds, toasted and crushed
- 1 organic garlic clove, peeled and crushed
- 1½ tsp organic apple cider vinegar
- 2 tbsp organic oil
- ½ tsp rose petals
1. Make the rose water by simmering rose petals in water until their colour fades. Leave pan lid on while the liquid cools.
2. Toast the spices in a dry frying pan.
3. Heat the oven to 220C. Put the fresh chillies on a small baking tray and roast for 10 minutes, until soft and the skin is blistering. If you have a gas hob use tongs instead to hold the chillies over the open flame for a couple of minutes until the skin blisters. Remove, tip into a small bowl and cover with a silicon food cover (also available at your Co-Op). When cool, peel the chillies and discard their skin, put the flesh and seeds in a food processor
4. Meanwhile cover the dried chillies with boiling water, set aside for half an hour, then remove and discard the stalks and seeds. Add the chilli flesh to the food processor with the cooked chilli, cumin, caraway, garlic, vinegar, oil, a little salt and the rose petals and water.
5. Blitz to a smooth paste (you may need to scrape down the bowl a few times), transfer to a clean jar, seal and refrigerate or enjoy the rose harissa straight away. 🙂
All ingredients are available at your Co-Op. Thank you, Sarah, for sharing this recipe!