Jalapeno Harissa

By FatLadFood
December 4, 2016
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Author Notes:

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.


Serves: loads

  • 5 Jalapeno Chili's
  • 2 Chili's (your choice)
  • 5 pieces Garlic
  • 1 teaspoon Coriander Seeds
  • 1/2 teaspoon Cardamom Seeds
  • 1/2 teaspoon Cumin
  • 1 tablespoon Tomato Puree
  • 3 tablespoons Olive Oil
  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.
  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.
  3. Put the garlic into a pestle & mortar, and crush down to a paste.
  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.
  5. Put it into a nice jar and cover. Will keep in the fridge for two weeks.

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