Homemade harissa is much better than the shop bought stuff. This spicy chilli paste will last for up to two weeks in the fridge.
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Ingredients
- 12 fresh red finger-length chillies
- 1½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- 4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped
- ½ tsp sea salt flakes
- 2 tsp tomato purée
- 2½ tsp lemon juice
- 1 tbsp light olive oil
- 7 drops rosewater (optional)
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Method
- Cook the chillies on the barbecue for 10 minutes, turning, until the skins blacken and the flesh is tender. Transfer to a plastic food bag to steam and cool.
- Remove the stalk and peel the chillies (rubber gloves might be wise). Split lengthways, scrape out the seeds with a knife and discard. Don’t rinse the chillies – you’ll lose the smoky flavour. Set aside.
- Toast the coriander, cumin and caraway seeds over the heat in a dry frying pan until fragrant, making sure they don’t burn, then work to a fine powder in a pestle and mortar or spice grinder. Add the chillies, garlic and salt, then grind to a fine paste. Stir in the remaining ingredients, then set aside for at least 1 hour before using (see tip).
Nutrition
- 84kcals (per 100g) Calories
- 75g (0.9g saturated) Fat
- 0.3g Protein
- 0.4g (0.3g sugars) Carbs
- 0.6g Fibre
- 1.1g Salt
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