Rose Harissa
Thanks to Yotam Ottolenghi lot's of people are on a quest for rose harissa. Yet people often seem to forget that it might be easier to make your own than to go out and search for the product in the store. With this recipe you're already one step closer. Have fun cooking!
Servings 250 gr.
Ingredients
- 2 tbsp olive oil
- 4 cloves of pureed garlic
- 2 pieces star anise
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp smoked paprika powder
- 10 fresh red chilli peppers or for extra spicy: add some Madame Jeanette chillies or other chillies to taste
- 1/2 tbsp salt
- 1/2 lemon for the juice and the zest
- 70 gr tomato paste
- 1 tsp brown sugar
- 1 tsp rose water
Instructions
- Remove the seeds from the peppers and cut them into small cubes. For extra spice, leave the seed stems in, if you want the Harissa on the milder side, remove the seed stems before cutting the chillies.
- Put the oil in a saucepan and stew the garlic and spices in it so they can optimally dissolve their flavor.
- Add the chopped chillies and cook in the oil for a few minutes.
- Deglaze with the tomato puree and leave to cook for a few more minutes.
- Season to taste with salt, sugar, zest of a lemon and the juice of half a lemon.
- Season to taste with the rose water. Taste and, if desired, add some more flavourings to bring the whole in balance (may vary depending on the peppers you use).
- Add the Rose Harissa to a clean weck jar and allow to cool.