The harissa recipe has evolved from one given to me by my brother Graeme, way back when he had a Mediterranean/North African item or two at his restaurant. Basically the same roasted pepper, chilli, cumin, coriander, olive oil mix with a couple of extras to preserve that I've been making for quite a few years. It keeps well in the fridge.
And the chilli sauce is a similar base, with some tomato, vinegar, salt, and just a hint of 'smoke' - usually from smoked paprika powder, but couldn't get any this time so had to resort to a few drops of 'liquid smoke'! Not ideal but does the trick.
 | |
| Harissa to the left, chilli sauce behind [some of the] the ingredients |
No comments:
Post a Comment