Harrissa paste

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    74

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.

recipe updated Oct 8, 2019

Ingredients

  • Fresh chili icon
    Fresh chili
    6 (120g)
  • Cumin seeds icon
    Cumin seeds
    1½ tbsp (about 1½)
  • Coriander seeds icon
    Coriander seeds
    1½ tbsp (about 8g)
  • Sundried tomato icon
    Sundried tomato
    2 tbsp (14g)
  • Cilantro icon
    Cilantro
    1 cup (29g)
  • Garlic clove icon
    Garlic clove
    7
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp (15ml)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Blender
  • kCook icon Blender jug
  • kCook icon Frying pan
  • kCook icon Jar
  • kCook icon Medium roasting dish

Step preview

  1. Add fresh chili to a clean medium roasting dish
  2. Roast until soft and let cool - approx 30 min, 200°C
  3. Add cumin seeds and coriander seeds to a clean frying pan
  4. Roast in frying pan
  5. Add sundried tomato, cilantro and garlic clove to a clean blender jug
  6. Transfer content of medium roasting dish to blender jug
  7. Add red wine vinegar and olive oil to the blender jug
  8. Transfer seeds to blender jug
  9. Blend
  10. Transfer content of blender jug to jar
  11. Add olive oil to the jar
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