Warm earthy spices and ancho chillies refreshed with zingy mint that makes this Harissa sauce deliciously unique.
Chillies were cultivated by the Aztecs, the Mayans and further south in Peru by the Incas thousands of years ago. It wasn't until Christopher Columbus arrived that pepper fever really took off. Imported into Maghrebian cusine via the Columbian Exchange, the Ancho chilli, the core ingredient in Harissa, creates a versatile base in Moroccan cooking.
Serves 4 people as a marinade or base for tagine.
Ingredients: Extra virgin olive oil, fresh chilli, dried ancho chilli, fresh mint, ground caraway, sea salt, smoked paprika, red wine vinegar (contains sulphites), ground cumin, ground coriander, roasted garlic, dried chilli flakes, ground cinnamon