Harissa
of Piquillo Peppers

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 for Harissa:

• 3 limes
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp corriander 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 of extra virgin olive oil
• 1 1/2 tsp sea salt

Preparation Instructions for Harissa:

1. Roast the seeds, cinnamon and star annise if possible, then grind them into a fine powder in a spice mill.
2. Grate the zest from the limes and juice them.
3. Place them with the piquillo pimientos and remaining ingredients into a food processor.
4. Blend to a paste and taste for seasoning.
5. If you like, you can thin this down with more oil or lime juice to suit the dish with which you are serving it.