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.)
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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
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.
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