Harissa Paste
Follow all our tips on how to make an authentic harissa paste, which is a traditional North African spicy red chilli condiment that has so many uses.
Servings: 10 servings
Calories: 99kcal
Ingredients
- 3 Roasted red peppers
- 3 Red chillies
- 5 Garlic cloves crushed
- 2 tablespoon Tomato puree
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 teaspoon Red chilli flakes
- 2 teaspoon Coriander seeds
- 6 tablespoon Olive oil extra virgin
- 0.5 Lemon juice only
- 1 pinch Sea salt and ground black pepper
Instructions
- In a dry frying pan, toast 1 teaspoon Cumin seeds, 2 teaspoon Coriander seeds, 1 teaspoon Fennel seeds and 2 teaspoon Red chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
- Using a pestle and mortar, grind the toasted seeds into a fine powder.
- Add the ground spices, 3 Roasted red peppers, 3 Red chillies, 5 Garlic cloves, 2 tablespoon Tomato puree, 6 tablespoon Olive oil juice of 0.5 Lemon and 1 pinch Sea salt and ground black pepper to a food processor.
- Blend until smooth.
Notes
- Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
- This actually tastes better a day or two after making it.
- Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
- If you don't want this too spicy, remove the seeds from the fresh chillies.
- Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.
- Wear gloves when you are chopping the chillies.
Nutrition
Serving: 1portion | Calories: 99kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1387IU | Vitamin C: 69mg | Calcium: 18mg | Iron: 1mg
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