Rose Harissa

Prep	Cooking	Serves
0 mins	0 mins	0 Adults

Serve as a dip, add to salad dressings, soup and stews or use as a marinade for meats, cheese, fish and vegetables.

Recipe by The Devilled Egg | The Online Cookery School.

Ingredients

• 15 dried chillies (medium spice)
• 1 tablespoon of loosely packed dried rose petals
• 2 roasted peppers
• 1/2 tablespoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 2 tablespoons of Fussels Chilli Rapeseed Oil
• 2 tablespoons of Fussels Garlic Rapeseed Oil
• 1 tablespoon of rose water
• 2 tablespoons of white wine vinegar
• 1 tablespoon of tomato puree

Method

Place the dried chillies in a bowl and cover with boiling water for 20 minutes.

Once they are softened, strain and place in a blender.

Add the rest of the ingredients and pulse until smooth (or keep chunkier if preferred).

Taste and season with more salt or add a splash of lemon juice if you desire more kick!

You can keep this in an airtight container for up to a week.