This Tunisian chilli paste is a fantastic shortcut to spice up any meal and can be used with everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, or even as a dip for bread. This recipe makes a medium paste, feel free to add as many chillies as you can handle.
1 tablespoon coriander seeds (CORWH)
1 tablespoon cumin seeds (CUMWPP)
1 tablespoon caraway seeds (CARAS)
1 teaspoon fennel seeds (FENWP)
1/3 cup olive oil (OLIOE)
1 jar Lindo roasted red peppers, roughly chopped (PEPRR)
4 frozen red chillies, roughly chopped (CHILRSF)
4 cloves garlic, peeled and finely chopped
1 tablespoon rubbed mint (MINTR1)
1 tablespoon Cornish flaky salt (SALTCF)
Toast coriander, cumin, caraway and fennel seeds over a medium-high heat until fragrant. This should take 2 to 3 minutes.
Add olive oil, peppers, chilli, garlic, mint and salt and cook over a medium heat for 20 minutes, stirring occasionally.
This will evaporate some of the water and bring all of the flavours together.
Whilst hot blitz with a stick blender until paste forms. It doesn’t have to be completely smooth, however, you do want all the spices to be ground up.
You can add a little olive oil if you would like a thinner paste.
Taste and adjust seasonings; more salt, chilli or a spoonful of sugar may be needed to balance the paste.
Remember that the flavour of the harissa will deepen over the next day or two.
Transfer the harissa to a jar and cover with a thin layer of olive oil. Cover the jar and refrigerate for up to a month.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|CORWH||Coriander whole essente stand up pouch||$0.00|
|CUMWPP||Cumin seeds whole essente pouch pack||$0.00|
|CARAS||Caraway seed essente stand up pouch||$0.00|
|FENWP||Fennel whole essente stand up pouch||$0.00|
|OLIOE||Olive oil extra virgin italian eva brand||$0.00|
|PEPRR||Peppers roasted red lindo||$0.00|
|CHILRSF||Chilli red vietnam iqf frozen 1cm sliced||$0.00|
|SALTCF||Salt flakes cornish||$0.00|