Harissa
A fiery North African chili paste packed with rehydrated red peppers, garlic, and toasted aromatic spices.
- 20 min
- 54 kcal / serving
- easy
- vegan
- Protein
- 0.8 g
- Fat
- 4.6 g
- Carbs
- 2.1 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 50 g dried red chili peppers
- 4 pc garlic cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds (optional)
- 1 tsp salt
- 3 tbsp olive oil (plus extra for sealing)
Method
- Slice open and seed the dried chilies, place them in a bowl, cover with boiling water, and let soften for 15 minutes.
- Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat for 2 minutes until fragrant.
- Grind the toasted seeds into a fine powder using a mortar and pestle or a spice grinder.
- Drain the rehydrated chilies thoroughly, squeezing out any excess water.
- Transfer the chilies, garlic, ground spices, salt, and 3 tbsp of olive oil into a food processor and blend into a smooth paste.
- Spoon the paste into a sterilized jar, cover the surface completely with a layer of olive oil to preserve, and store in the fridge. Makes about 10 servings of 1 tbsp.
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