Strawberry and harissa ketchup

Print Recipe

500g very ripe strawberries, stems and leaves removed


2½ tbsp apple cider vinegar


2½ tbsp rose harissa (or regular harissa)


2 tbsp caster sugar


1 tsp finely grated lemon zest

This is lovely with any grilled or barbecued meat. Makes about 250g, or enough to fill a medium jar. It will keep in the fridge for about a week.

Method

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 half and the consistency of a thick ketchup. Transfer to a sterilised jar, seal and store in the fridge.

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