Harissa paste
Ingredients
- 5- 6 Fresh red chillis
- 1-2 cloves Garlic
- 1 tsp Coriander seeds / Ground coriander
- 1 tsp Cumin seeds / Ground cumin
- 1 tsp Caraway seeds
- 1 tsp Fennel seeds
- 1 tsp Fresh or dried oregano
- 1 tbsp Fresh coriander leaves (optional)
- 1-2 tsp Balsamic vinegar
- 1 tsp Tomato puree
- 2 tbsp Extra virgin olive oil
Accompaniment
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Description
Really easy to make and useful to have on hand in the fridge for lots of different dishes. The beauty of making your own is you can adjust it to your exact taste.
Method
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1
If using ground spices, simply whizz up everything together in a mini food processor, or bash and mix using a pestle and mortar. Taste and adjust amount of oil / vinegar and / or add a little salt or pepper if you feel it needs it.
If using seeds: tip the seeds into a small dry frying pan over a medium heat, shaking occasionally. When they become fragrant (after about 2 minutes), remove from the heat. Grind in a pestle and mortar, then complete as above.
Stir into cous cous. Spread over meat or fish before baking or grilling, or add a little more extra virgin olive oil and use as a dip. Also good added to plain tomato sauce for a spicy pasta dish.
Chef's Tips
I make in small amounts, as per this recipe, but if you do have any left over (a little goes a long way), it keeps well for ages in a jar in the fridge - just add a drizzle of olive oil on top after each use.
If you don't have fresh chillis, you can make it with 1 tsp of Paprika (smoked, or unsmoked as you prefer) and 1 tsp cayenne pepper instead - still gives a good harissa flavour, and handy as an alternative option.
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