Harissa paste is made from a blend of North-African spices and particularly from dried chillies. This recipe is adapted to make use of fresh chillies and for you to be able to adjust the heat according to your taste. Brush the paste onto any food that you want to add flavour to before cooking. Makes about 200ml. Keep refrigerated.
2 red bell peppers (sweet peppers)
2 red chillies
1 clove garlic
15ml tomato paste
15ml red wine vinegar
15ml smoked paprika
5ml salt
15ml coriander seeds
15ml caraway seeds
15ml cumin seeds
Roast/char the red peppers, remove the skin and seeds and add the flesh to the bowl of a food processor.
Chop the chillies and add it to the peppers.
Add the garlic, tomato paste, red wine vinegar, smoked paprika and salt.
Put a dry frying pan onto medium-high heat and toast the coriander, caraway and cumin seeds for 2 minutes. Shake the pan often to prevent the seeds from burning.
Grind the seeds and add to the rest of the mixture.
Process to a smooth paste.
Now taste the mixture and adjust according to taste. You may add more chopped chillies if you prefer more heat.
Spoon the harissa paste into a glass container and pour a small amount of vegetable oil on top.
Keep in the refrigerator.
My Whisk and I 