Roasted Pepper Harissa

1. 1 Roasted peppers in oilpack 300 g ≈ $4.00 120 g
2. 2 Fresh chilipack 100 g ≈ $1.00 15 g
3. 3 Garlic≈ $10.00 per kg 6 g
4. 4 Cumin 2 g
5. 5 Ground coriander 2 g
6. 6 Tomato pastepack 140 g ≈ $1.00 10 g
7. 7 Olive oilpack 500 ml ≈ $9.00 40 ml
8. 8 Lemon≈ $4.70 per kg 10 g
9. 9 Salt 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Toast the cumin and coriander in a dry skillet for 30 seconds, until fragrant.

2. Gently squeeze excess oil from the roasted¹ peppers, slice the chili, and peel the garlic³.

3. Blend the peppers, chili, garlic³, spices, and 10 g tomato⁶ paste to a paste.

4. Add 10 g lemon⁸ juice, 2 g salt, and 40 ml olive⁷ oil, then blend for another 30 seconds.

5. Transfer the harissa to a 0.25 l jar, smooth the surface, and cover with a thin layer of oil, about 1 tablespoon.

6. Store only in the refrigerator for no longer than 7 days, because the jar contains garlic³ in oil.