STRAWBERRY AND HARISSA SAUCE
This is lovely with any Fish,grilled or barbecued meat,so far ive enjoyed a blob in Grilled sausages or a Bacon Bap it adds a fresh fruity flavour with an underlying heat.Makes about 250g, or enough to fill a medium jar. It will keep in the fridge for about a week.
INGREDIENTS
500g very ripe strawberries, stems and leaves removed
2½ tbsp apple cider vinegar
2½ tbsp rose harissa paste (or regular harissa) (I only add 1 tbsp as both Judy and I are Chilli wimps but find this amount enough for a back ground heat rather than smash you in the face HOT !!!!!!!!!!!!)
2 tbsp runny honey ( I only add 1 tbsp) your choice
1 tsp finely grated lemon zest
Put everything in a food processor and blitz until well combined. Pour into a large saucepan and cook on a medium heat, stirring often, for 35-40 minutes, until reduced by 2/3rds and the consistency of a thick ketchup. let cool then Transfer to a sterilised jar, seal and store in the fridge.
Gazza
