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