HOT & SPICY HARISSA

PREP + COOK TIME 30 MINUTES MAKES 1½ CUPS KEEPS 3 WEEKS

This harissa is hot, but not as fiery as many sauces; to decrease the heat even more, seed some or all of the chillies, as these contain most of the heat. 2 medium red capsicums (400g) 2 tablespoons ground cumin 1 tablespoon ground coriander 20 fresh small red thai chillies

(110g), stalks removed 10 cloves garlic, quartered 6 fresh coriander roots 1 teaspoon coarse cooking salt 2 tablespoons olive oil 1 Preheat oven to 200°C/180°C fan. 2 Quarter capsicums; discard seeds and membranes. Roast capsicum, skin-side up, until skin blisters and blackens. Cover with plastic wrap or baking paper; stand for 5 minutes, then peel away skin.

3 Meanwhile, place spices in a small frying pan over medium heat; cook, stirring continuously, for 1 minute or until fragrant.

4 Blend or process capsicum, spices, chillies, garlic, coriander roots and salt until smooth. With motor operating, gradually add oil in a thin, steady stream; blend until combined. 5 Spoon harissa into a jar; seal and store in the fridge.