Harrissa paste
Serves
10
Total Time
1hrs 40mins
Calories
67
Spicy, zingy and not for the faint hearted. This stuff is HOT, HOT, HOT. The de-seeding process is tedious, but very rewarding. A teaspoon of this in some mayonnaise goes a long way.
- Fresh chili6
- Cumin seeds1 ½ tablespoons
- Coriander seeds1 ½ tablespoons
- Sundried tomato2 tablespoons
- Cilantro30 g
- Garlic clove7
- Red wine vinegar1 tablespoon
- Olive oil1 tablespoon
- Olive oilas needed
Ingredients
- 1. Add fresh chili to a clean medium roasting dish
- 2. Roast until soft and let cool - approx 30 min
- 3. Add cumin seeds and coriander seeds to a clean frying pan
- 4. Roast in frying pan
- 5. Add roasted chillies, roasted seeds, sundried tomato, cilantro and garlic clove to a clean blender jug
- 6. Add red wine vinegar and olive oil to the blender jug and blend until smooth
- 7. Transfer harissa paste to jar and cover the top with olive oil
Method
Make this recipe in the Fresco Recipes App
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