Harissa

1 | Posted on
South Yorkshire Food

North African chilli paste ? goes into many dishes. Bloody hot!

Ingredients

  • 50g dried Bird's Eye chillies or a milder type if you prefer
  • 4 peeled garlic cloves
  • 1 teaspoon ground caraway seeds - if you can't find caraway seeds  use fennel seeds - not quite authentic, but tastes OK
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato purée
  • half teaspoon salt
  • extra virgin olive oil

Method

  1. Soak the chillies in warm water for 30 minutes until soft, then drain the liquid off.
  2. Put the chillies, garlic, spices and salt in a food processor and blend with about 1 tablespoon oil, and the tomato puree ( add extra oil by the tablespoon if necessary), to make a soft paste.
  3. Put it in an airtight container or jar, and cover surface with oil. Will keep for 6 months in fridge.

Comments are closed.