Harissa paste

Harissa paste

By
From
Alimentari
Makes
250 g
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
6 red capsicums
6 bird’s eye chillies, deseeded
2 tablespoons paprika
1 tablespoon caraway seeds
2 tablespoons coriander seeds
8 garlic cloves, roughly chopped
1 tablespoon salt
50ml olive oil

Method

  1. Preheat the oven to 200°C.
  2. Place the capsicums onto a lightly greased baking tray and roast for about 20 minutes, until the skins are blistered. Set aside to cool.
  3. Soak the chillies in water for 15 minutes. Drain and discard the water.
  4. In a small frying pan over medium heat, dry roast the paprika and the caraway and coriander seeds for 3 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
  5. Peel the cooled capsicums, discarding the skin, seeds and pith. Place in a food processor along with the chillies, garlic, salt and spices. Begin processing, and drizzle in the oil while the motor is running. Blend until well combined.
  6. This harissa will keep in an airtight container in the fridge for up to 3 months.
Tags:
alimentari
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