Our Chilli bush has gone horrors!! We have so many Birdseye chilli's it's not funny. Well it's not for me, they are so darn hot! I got a big piece in my salad a couple of weeks ago and nearly died! Well, it felt like I was going to. I'm not a real chili person but my main man is.. he loves them. So much that if they give him the hiccups he's happy. What's with that! I was devo'd! To me it just ruins the rest of my meal, my taste buds get fried. I was downing iced water, ice cubes, cucumber.. rolling around on the floor. I was even contemplating a big glass of milk! Got over that quickly though cos I just don't do dairy, at all. It was really pathetic. Lucky I was nearly finished dinner as all I could think of was .. far out! I was really enjoying that and now I can't taste anything.. Enough sooking, back to the point. Too many Chili's!
So I did a bit of googling and between a few recipes and ideas I came up with this.. I thought it would be a lot thicker so I added half to a small jar then added some walnuts to the rest and it came out quite good. Still a bit runnier than I wanted. I think the roasted capsicums added a lot of moister as I didn't add any water or any other liquids at all. Most of the recipes also said to use dried chilli's but then they soak them in water so I figured fresh would be fine.
There are much fancier Harissa recipes around but this one takes seconds! I put the capsicums into my round turbo oven in the morning for 25 minutes so that they were cooked and ready to go when I felt like making it. letting them sit and cool in the oven also made it really easy to get the skins off. Then it's just throw it all into a small blender and whizz, it's done.
The recipe did say to use 5 Chili's, I used 11, and you know what? He said it wasn't really hot! Next batch will be called the Burning Ring of Fire Harissa!
Harissa and Walnut Harissa
Makes: 1 small jar Harissa and a Medium jar Walnut Harissa
2 sterilised glass jars with secure lids
2 red capsicums - roasted and skinned
5-7 chilli's - I used 11 birdseye!
1 clove garlic
1 tsp ground coriander
1 tsp ground cummin
Juice 1/2 lemon
1/3 tsp salt or to taste
2 tbs extra virgin olive oil
1/3 cup walnuts - for Walnut Harissa
Place the capsicums in a preheated oven and bake for about 20-30 minutes or until soft and the skin is loose enough to peel off easily. I find that letting them cook then leaving them in the oven to cool for a while helps. About an hour or 2, then they are cool enough to handle. Remove the skin and seeds.
Add all ingredients except the olive oil to a small blender. I blended mine until smooth, if you wish you can leave some texture. Then add the olive oil and blend again, this is supposed to thicken it! I don't know if it did but it adds to the flavour, nutrition and taste. Pour half the mix into a small glass jar.
Walnut Harissa: add the walnuts to the rest of the mix and blend for about 15-20 seconds. Then pour into the second jar.
Store in the fridge.
Our little chili bush.. 2 days after we picked a full bowl!
Even after making this I still have a an abundance of fresh chilis, dried chili's, chili sauce and now harissa! Anyone want some chilis?
Here's a photo of the veggie garden, it's been struggling with the super hot weather we've had lately so it's looking a bit sad but I still get a good amount of greens, herbs and chives. We picked 2 beautiful pineapples a couple of weeks ago and the papayas should be ready soon as well.
Oops! I left the compost bin open!!
Shared at Wellness Weekend