Piquillo Harissa

This is a simple harissa, utilizing the smokiness of the wood-fire roasted peppers as an integral flavor. The creator of this recipe, Peter Gordon, suggests stirring this into soups and stews, spreading it on toast with roast vegetables, and serving it alongside roast meats and grilled fish.

Ingredients:

3 limes

2 tsp cumin seeds

1 tsp fennel seeds

1 tsp coriander seeds

1 stick cinnamon

2 star anise

10 oz roasted piquillo peppers

2 tbsp dried mint

3 cloves of garlic

2 hot chili peppers, sliced

1 small handful fresh coriander

5 fl oz extra virgin olive oil

1 1/2 tsp sea salt

Preparation:

Roast the seeds, cinnamon and star anise, if possible, then grind into powder in a spice mill. Grate the zest from the limes and juice them. Place them with the piquillo pimentos and remaining ingredients into a food processor. Blend to a paste and taste for seasoning. If you like, you can thin this down with more oil or lime juice to suit the flavors of accompanying dishes.

The flavors will develop as the harissa sits. It will keep covered int he fridge for a week.

Recipe courtesy of Spain GourmeTour magazine.

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