Harissa
A spicy North African chili paste made with roasted red peppers, hot chiles, and aromatic spices including coriander, cumin, and caraway. Perfect as a condiment or flavoring ingredient.
Ingredients
- •1 whole red pepper
- •½ tsp coriander seeds
- •½ tsp cumin seeds
- •½ tsp caraway seeds
- •1½ tbsp olive oil
- •1 small red onion
- •3 cloves garlic
- •3 whole hot red chiles
- •1½ tsp tomato paste
- •2 tbsp lemon juice
- •½ tsp salt
Cooking Instructions
- 1.
Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
25 min
- 2.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
2 min
- 3.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
12 min
- 4.
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
5 min
- 5.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
2 min