Jalapeno Harissa
FatLadFood
Photo by FatLadFood
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One of the great things about loving food, is that people give you samples of their allotments, and this case one of my ladies friends gave me some Jalapeno Peppers. I struggled for a while in what to cook, but came up with this Jalapeno Harissa recipe.
Ingredients
- 5 Jalapeno Chili's
- 2 Chili's (your choice)
- 5 piece Garlic
- 1 teaspoon Coriander Seeds
- 1/2 teaspoon Cardamom Seeds
- 1/2 teaspoon Cumin
- 1 tablespoon Tomato Puree
- 3 tablespoon Olive Oil
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Directions
- Step 1
Using a grill pan, blacken the skins of all of the chili’s. Once complete, place them in a bowl, and cover with cling film. Leave to cool for 30mins.
- Step 2
Put the coriander seeds and cardamom seeds into a pan, and toast them gently. When you can smell the spices perfume your kitchen, remove the pan from the heat.
- Step 3
Put the garlic into a pestle & mortar, and crush down to a paste.
- Step 4
De-skin and de-seed the chili’s (optional) and chop finely. Add to the garlic spice mixture, and bash the life out of it.
- Step 5
Put it into a nice jar and cover. Will keep in the fridge for two weeks.