Easy Wins by ANNA JONES

Author:ANNA JONES
Language: eng
Format: epub
Publisher: HarperCollinsPublishers

Ancho chilli harissa

Harissa is one of my most used ingredients. I don’t think anything can beat it on the flavour it gives for not much cost or effort. It’s so low-maintenance as an ingredient; a jar will sit happily for ages in your pantry unopened and then for months in the fridge without spoiling. It is a sure-fire way of making something taste like you have spent a lot more time cooking than you actually have. This is a mellow harissa that uses sweet, smoky anchos and roasted red peppers.

makes 1 × 500g jar

6 dried ancho chillies

1 tablespoon cumin seeds

1 tablespoon coriander seeds

6 cloves of garlic, peeled

2 roasted red peppers in brine, drained

200ml olive oil, plus a little extra

1 tablespoon red wine vinegar

Toast the chillies and spices

Put 6 dried ancho chillies into a piping hot frying pan and toast until fragrant. Set aside to cool slightly while you toast 1 tablespoon cumin seeds and 1 tablespoon coriander seeds in the same hot pan. When fragrant, set aside the spices and remove the seeds and stems from the chillies.

Soak the chillies

Put the chillies into a heatproof bowl, cover with boiling water and set aside for half an hour to soften.

Blitz the harissa

Drain the chillies and put into a food processor with the cumin and coriander seeds, 6 peeled cloves of garlic, 2 drained, roasted red peppers in brine, 200ml olive oil and 1 tablespoon red wine vinegar. Pulse until you have a not-quite-smooth paste, adding a little extra oil to loosen if you like.

Jar and store

Transfer to a sterilised jar, cover with a little extra olive oil and store in a cool dark place until needed. Once opened keep in the fridge.

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