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  • 25 g small, hot Red chilli's

  • 2 red capsicums grilled and skinned

  • 2 Cloves Garlic

  • 2 teaspoons cumin seeds

  • 0.5 teaspoon coriander seed

  • sea salt

  • Olive Oil


  • 1.

    Chop the chillies coarsely, retaining the seeds.

  • 2.

    Slice the capsicums thinly.

  • 3.

    In a mortar, combine the chillies with the seeds, garlic, cumin, coriander and salt to taste.

  • 4.

    Pound to a smooth paste, adding a little olive oil.

  • 5.

    Add the chopped capsicum and pound well until amalgamated into the mixture.

  • 6.

    Add a little olive oil to give smoothness to the sauce.

  • 7.

    Spoon into sterilised jars and cover with a layer of olive oil.

  • 8.

    Seal the jars and refrigerate.

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Posted by SueReport
sorry Neil. Once i reread the recipe, i find that it is just perfect. oooppppsss.
Posted by SueReport
ah ha, more oil and some tomato paste has made it the way i like it.
Posted by SueReport
I thought it was WAY too hot. I used 25 small hot chillis from my garden and my harissa is inedible. Tomorrow I will try to make it into a tomato jam to mellow it out...whew.
Posted by Report
That's because it is 25g not 25 chillis you clown