2fresh red chilliesI used Serenade peppers but jalapenos will also work
1fresh red bird's eye chilli
salt & black pepper to taste
for the spice mix
2teaspoonsdried chilli flakes
Combine the spices in a small frying pan set over medium heat.
Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
The spices will become aromaticand start to pop. Remove from the heat. Grind with a pestle and mortar until fine.
The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside.
Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
Adjust seasoning if necessary then transfer to a sealable jar or container.
Nutritional information is worked out per tablespoon of Harissa paste. The full recipe makes 300ml (just over 1 cup) of Harissa paste.