Harissa Paste

Harissa is a popular condiment in Northern Africa. It can be stirred into tagines or couscous to impart its fierce chilli kick to a dish. Or simply enjoyed as a dip for flat breads in a meze style tapas.

 

Makes 3 Spice Jars Full

 

Ingredients

 

60g Whole Dried Chilli's (preferable hot like De Arbol)

3 Garlic Cloves

1tsp Caraway Seeds

1tsp Dried Cumin

1tsp Sea Salt

2tbsp of Rapeseed Oil

 

Method

 

Place the chilli's in a bowl, cover with boiling water and clingfilm. Leave to soften for 30-40 minutes. Drain reserving the water, pull of the stalks then place in a blender.

 

Peel and chop the garlic then add to the blender with the cumin, caraway, salt and oil. Blitz to a paste using a little of the reserved liquid to help loosen the mix.

 

Spoon into sterilized herb jars top up with oil and seal. Use in Moroccan dishes to add a little heat or to give away as presents to your foodie friends.