Harissa

Ingredients

• 2 tablespoons hot Hungarian paprika
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1 teaspoon fennel seeds, ground
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil

Method

Notes

• Mix all the spices. Drizzle in the vinegar to make a paste. Add olive oil and stir well. Can be stored in the frig for up to 2 weeks.SOURCE: Adapted from Bruce Adell