Easy Harissa (486)

Ingredients:

• 2 red bell peppers (charred and skins removed)
• 5 peeled garlic cloves
• 2 tbsp tomato paste
• 1 tablespoon smoked paprika
• 2 fresh red chillies (I used Serenade peppers but jalapenos will also work)
• 1 fresh red bird's eye chilli
• 5-6 tablespoons olive oil
• salt & black pepper to taste
• 2 tbsp lemon juice
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons coriander seeds
• 2 teaspoons dried chilli flakes

Instructions:

1. Combine the spices in a small frying pan set over medium heat.
2. Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
3. The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine. 
4. The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
5. Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside. 
6. Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
7. Adjust seasoning if necessary then transfer to a sealable jar or container.