Harissa is a hot paste used in North African and Middle Eastern cuisine. Use it to paste over chicken, roasted vegetables, in salad dressings, yoghurt, or as a rub.
1/2 c Juno Picual extra virgin olive oil
4 cloves garlic, chopped
2 shallots, chopped
1 tsp chopped thyme
2 red chillies, seeds removed
3 red capsicums, chopped
1/2 tsp coriander seeds
1/2 tsp ground cumin
1/2 tsp caraway seeds
juice of 1 lime
1 tsp salt
- Heat 2 tablespoons of the Juno Picual extra virgin olive oil in a large sauté pan over medium heat.
- Add the garlic, shallots, thyme, red chillies, and red capsicums. Sauté until the shallots are translucent, about 2 minutes.
- Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.
- Transfer to a blender with lime juice, salt, Juno Chilli Infused Olive Oil and Juno Garlic Infused Olive Oil. Puree until smooth. You can also add a dollop of Juno Lime Agrumato Olive Oil for good measure