My tried and tested Harissa recipe calls for roasted peppers, but not having the time to roast peppers (nor having a jar of roasted peppers) I experimented with making a smaller quantity with a small pointed red pepper.
Makes about 4 tbsp
1 red pepper or a whole roasted red pepper from a jar, roughly chopped and deseeded
1 tbsp tomato paste
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp cumin seeds
1 small garlic clove, peeled & crushed
1/2 tsp smoked paprika
1/2 tsp chilli flakes
A pinch of salt
Add all the ingredients to a blender cup and blitz to as smooth paste as you can (a little hard with not much in the blender cup).
We mixed this into cooked couscous to serve with merguez.
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