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How to make Harissa, a North African Chilli Paste
Harissa is the ubiquitous chilli condiment found all across North Africa, easily made at home.
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Course:
Sauces
Cuisine:
North African
Keyword:
chilli, spicy
Prep Time:
25
minutes
minutes
Cook Time:
2
minutes
minutes
Total Time:
27
minutes
minutes
Servings:
4
Calories:
140
kcal
Author:
Azlin Bloor
Ingredients
▢
10
dried red chilli peppers
heat level, your choice
▢
1
large ancho chilli (leave out if unavailable)
you can substitute with anything mild, even a bell pepper
▢
2
fresh red chillies of your choice
I like plain old jalapeños
▢
½
tsp
cumin seeds
▢
½
tsp
ground coriander seeds
▢
½
tsp
ground caraway seeds
▢
2
medium cloves garlic
▢
1
tsp
salt
or to taste
▢
juice of half a lemon
▢
3
Tbsp
EV olive oil plus more to "seal"
Instructions
Using a pair of kitchen scissors, cut the dried chillies in half or thirds.
Soak them all together in a bowl of hot water for 20 minutes.
In the meantime, dry fry the cumin, coriander and caraway seeds on medium heat for about 2 minutes until fragrant. Don't let them burn.
Drain the chillies. If you discard the seeds, your harissa will be less spicy.
Grind the spices in a coffee or spice mill until finely ground.
Place the chillies, garlic, salt, lemon juice and olive oil in a food chopper and blitz to a fine paste, scraping down the sides if necessary.
Add the ground spices, and blitz to mix.
Store in a
sterilized jar
, top with a thin layer of olive oil and store in the fridge.
Use as you want, it should last for 2-3 weeks in the fridge.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
594
mg
|
Potassium:
259
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2863
IU
|
Vitamin C:
38
mg
|
Calcium:
10
mg
|
Iron:
1
mg
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@azlinbloor
and tag
#linsfood
!
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@azlinbloor
and tag
#linsfood
!