Jalapeno Harissa

Name: Jalapeno Harissa
Yield: Serves loads
Ingredients: 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

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. —FatLadFood

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

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.
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.
Put the garlic into a pestle & mortar, and crush down to a paste.
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.
Put it into a nice jar and cover. Will keep in the fridge for two weeks.

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