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Fig Jam and Lime Cordial

Living well in the urban village

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Harissa

January 28, 2010 by Celia @ Fig Jam and Lime Cordial

One of Pete’s plans for 2010 is to establish a permaculture garden in our small suburban backyard.  My mum donated one of her chilli plants to start us off  and, even though it’s still in a pot, this small shrub has fruited abundantly – here’s just a small portion of our harvest!

I turned the chillies into harissa sauce, using a recipe I put together years ago. It’s adapted from a recipe in Dave Dewitt’s A World of Curries, and is very simple to make, providing you have a food processor (I use a mini one). The quantities are pretty loose – use whatever you have on hand in amounts that suit your personal preferences.

  • 7 large red chillies, medium heat
  • 4 red bullet chillies, hot
  • 2 teaspoons caraway seed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground paprika (I sometimes use smoked paprika)
  • ½ teaspoon Malden salt flakes
  • 30 or more fresh mint leaves
  • 4 tablespoons extra virgin olive oil
  • 10 cloves of peeled garlic
  • water

1. Wash and deseed the chillies.  I usually wear gloves to do this, because I’m a wuss. For this batch, I used a dozen of our red chillies, as I didn’t have any long red ones.

2. Place the chillies, garlic and all the spices in the bowl of a small food processor or blender.  Add the mint leaves and pulse to combine, then add the olive oil and enough water to create a thick sauce.

3.  Scrape the harissa into a clean sterilised jar and cover it with a thin film of olive oil.  Best to use the sauce within a couple of weeks, as it doesn’t have any vinegar or lots of salt to preserve it.

As I mentioned before, this is a very adaptable recipe, and I tend to use whatever chillies I have on hand, and then pack the little food processor with as many mint leaves as I can jam in.  I also prefer to use spearmint rather than peppermint, if given a choice.   Allow a couple of days for the flavours to meld together, then serve on everything from carrot sticks to roast chicken!

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Posted in Recipes | Tagged harissa recipe, homemade harissa, hot chile sauce | 8 Comments

8 Responses

  1. on January 28, 2010 at 7:22 am Choclette

    I’ve not made harissa with mint leaves before but it sounds good, so think I ought to try it. Think I’m probably with you on the spearmint. We grow quite a lot of chillies (in our permaculture plot) and I make a few bottles of chilli sauce each year which lasts really well and I think tastes pretty damn good.


  2. on January 28, 2010 at 6:42 pm Sophie

    I love to use harissa & you made it from scratch!!

    I am so impressed!!! Thanks for sharing this lovely recipe & I am going to make it tonight!


  3. on January 28, 2010 at 7:51 pm figjamandlimecordial

    Choclette, I think there are two things which really stand out in this version – the mint and the caraway seeds. I can’t wait until our garden starts producing – would love a good recipe for chilli sauce if you can spare it, please? We’ve made chilli jam before, but not a proper sprinkling sauce…

    Sophie – thank you! Make sure you let it rest in the fridge a couple of days to let the flavours smooth out!


  4. on January 29, 2010 at 3:34 am Sophie

    Thanks for the tip!


  5. on January 29, 2010 at 4:21 pm Choclette

    Hi Celia

    Here’s a link to my chilli sauce recipe.

    http://choclogblog.blogspot.com/2009/11/chilli-sauce.html


    • on January 30, 2010 at 6:25 am figjamandlimecordial

      Choclette, thanks – I’ve bookmarked it to try when our chilli plant starts producing properly!


  6. on January 30, 2010 at 5:48 am Kitchen Butterfly

    Woman….I can NOT keep up. I’ve only just gotten round to my meatloaf – which I haven’t actually made and now something new….Mwah. BTW, I’m having a special giveaway on my blog :-). ♥


    • on January 30, 2010 at 6:21 am figjamandlimecordial

      This would be the perfect meatloaf accompaniment, Oz! :) Will definitely check out your site now..



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