Sterilize the jars you'll be using to store the harissa.
Make sure to have rubber gloves for handling the chillies.
Wash the rose petals, and remove the white bits at the end because it's generally bitter.
Ingredients- Serves 10
350g ripe tomatoes
200g fresh red chillies
4 cloves of garlic
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon smoked paprika
1 handful of rose petals
3 tablespoons rose water
2 tablespoons caster sugar
Red wine vinegar
Extra virgin olive oil
Rubber gloves for handling chilli
How to cook:
Cook time: 1-hour minimum
Preheat the oven to 150°C/300°F.
Cut the tomatoes in half, then place cut-side up in a large roasting tray with the chillies and unpeeled garlic cloves. Drizzle with olive oil, then season with sea salt and black pepper.
Roast for 1 hour, giving the tray a little shake occasionally, then remove from the oven and leave to cool.
Once the chillies are cool enough to handle, remove their stalks and deseed them (wear rubber gloves!). You can do this under running water, as it helps with washing the seeds away.
Peel the garlic cloves and place them in the food processor with the chillies. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again.
Add the tomatoes, rose petals, rose water and sugar, then pulse to a chunky paste.
Transfer to a bowl and stir in a splash of red wine vinegar and 1 tablespoon of extra virgin olive oil.
Spoon into your sterilized jars – it will keep in the fridge for up to a month.
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