I like spicy. Sambal, Madame Jeanettes and Harissa, it’s often on the table with us. Making harissa yourself is already great in itself. The color, the attraction of that jar in the fridge with that amazing deep red color. Seeds of the red peppers that announce the crunchiness. And then a little spoon of it with your meal. If used in a subtle way, a very festive addition.
100 gram mix of dried and fresh red chili peppers
4 cloves garlic
1 tea spoon carraway seed and rouded coriander
0,5 tea spoon salt
2 – 3 table spoons olive oil
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