A super easy recipe for spiced and aromatic harissa paste, perfect for adding to all sorts of recipes.
sauces and seasonings
large red chillies
or tomato paste
salt to taste
dash of white wine vinegar
Toast all the spices in a dry pan until they are aromatic, watch that they don't burn.
Tip from the pan on to a plate to stop them cooking.
Grind the spices either in pestle and mortar or spice grinder.
Blitz the chillies and garlic in food processor and add the pasatta, oil, salt and vinegar and blitz again.
Tip into a small pan and bring to the boil then lower the heat and simmer for 10 minutes.
Add the spices and stir well to combine.
Allow to cool and ladle into a sterilised jar.
Leave in the fridge for at least 1 hour to allow the flavours to develop.
Will keep in the fridge for up to a week.
vegetarian, vegan, gluten free, paleo friendly