Harissa

Harissa Paste is used in middle-eastern and african recipes. It is easy to prepare, and once made, it can be kept in the refrigerator for 3 months. (Once open, use within one week.)

Portions: 100g of Harissa Paste

Ingredients

Ingredients

  • 100g dried hot chilies
  • 8 cloves garlic, peeled and roughly chopped
  • 1 tbsp. Cumin powder
  • 1 tbsp. Coriander powder
  • 1 tsp. salt

Method

  1. Place the chilies in a bowl, bring some water to the boil and pour over the chilies Leave them to soak for 30-45 minutes. Then remove the chilies from the water and discard their stems. Reserve the water they were soaked in.
  2. Place all the ingredients if a food processor or blender and puree adding as much of the chili water needed until you have a smooth paste or grind them together in a mortar and pestle.
Store in a well sealed jar in the refrigerator for up to 3 months, once upon use it in 1 week