08/28/2023
Sharing this to save for later this fall when the rosehips are huge and juicy
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So here is the recipe for Rosehip Harissa!
This is absolutely delicious, packed with vitamin C, polyphenols & fibre!
You need the big rugosa rosehips to make this but you can also make it just with oven roasted red peppers.
You could use sun dried tomatoes instead of the rosehips but then it won't be Rosehip Harissa!
If you have enough rosehips you could just do 3 cups of rosehips instead of adding the peppers!
I added sea buckthorn, a splash of rosewater and some dried rose petals to this along with dried chilli, smoked paprika, cumin and coriander!
It's a taste explosion!!
So far I have spread it on my sourdough toast, with poached eggs, made it into a marinade for tofu, added it to a salad dressing, stirred it into houmous!
Here is the recipe, courtesy of my fabulous foraging friend Vicky The Little Foragers Kitchen
1cup of big rugosa rosehips, halved and deseeded
3 red peppers, sliced and roasted or from a jar
3 cloves garlic
1 spoonful of olive oil
1 - 3 dried chillies, rehydrated
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon salt
1 tablespoon sea buckthorn juice, lemon juice or apple cider vinegar
a handful of fresh rose petals or a tablespoon of dried
a splash of rosewater (optional)
Method
Put the rosehips and peppers on a baking tray with the garlic cloves and a drizzle of olive oil.
Bake at 150C for 45 minutes or until cooked
Dry toast the cumin and coriander seeds, then grind them in a pestle and mortar.
Pour boiling water over the dried chillies and allow them to rehydrate for 15 to 20 minutes.
Remove the seeds and chop the dried chillies
Add all the ingredients to a blender or food processor and blitz until well combined.
Taste and adjust seasoning to your taste.
Transfer to a clean glass jar and store in the fridge for up to 10 days or transfer to ice cube trays and freeze.
