Harissa is one of my families favourite spice pastes, we use it a lot on barbecued lamb cutlets with mint and lemon as will as on roasted meats – sensational!
While it is now readily available from supermarkets and delis we still like to make our own.
This recipe is our version of this Tunisian hot chilli pepper paste.
Harissa Paste Recipe
June 12, 2017
: Approximately 1 small jar
: 30 min
: Medium
Ingredients
- 105 grams red chillies*
- 3 garlic cloves, roughly chopped
- ½ cup ground coriander
- 1/3 cup ground cumin
- 2/3 cup olive oil
- ¼ cup salt, not quite full (optional, see notes)
Directions
- Step 1 For the chillies it is up to you if you would like to deseed them so that the paste does not become too hot. We like it hot in my family so I just leave them as they are and just roughly chop them.
- Step 2 Add all the ingredients in a mini food processor and blend until well combined. Stopping occasionally to scrape the edges.
- Step 3 NOTE 1: If you are not a fan of hot food you can use half red capsicum and half hot chilli. Alternatively, if you would like it extra hot, just add a teaspoon (or more) of chilli powder. Just add another tablespoon of oil so that the consistency remains the same.
- Step 4 NOTE 2:For health reasons I no longer make it with the salt and it is just as delicious, you just need to add some oil to the top of the jar so it keeps longer in your fridge
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