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Homemade Harissa paste
A super easy recipe for spiced and aromatic harissa paste, perfect for adding to all sorts of recipes.
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp caraway seeds
- 1/2 tsp fennel seeds
- 4 cloves garlic peeled
- 2 red chillies large
- 4 tbsp pasatta or tomato paste
- 2 tbsp olive oil
- pinch salt to taste
- dash of white wine vinegar
Instructions
- 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.
Notes
vegetarian, vegan, gluten free, paleo friendly
Use in sauces, spread on to a chicken for roasting, adding to veggies and make into a dip with Greek yogurt too
Nutrition
Calories: 372kcalCarbohydrates: 27gProtein: 6gFat: 30gSaturated Fat: 4gSodium: 521mgPotassium: 1072mgFiber: 6gSugar: 13gVitamin A: 1862IUVitamin C: 148mgCalcium: 106mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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