Harissa Paste
Bold and rich harissa paste made from roasted peppers and aromatic spices is perfect for adding heat and depth to your African and Middle-Eastern recipes.
Servings 1 small jar
Calories 350kcal
Ingredients
- 3-5 dried chili peppers adjust based on your spice preferences
- 3 whole red bell peppers
- 2 tbsp tomato paste
- 1 tsp garlic powder or 1 fresh clove, finely minced
- 1 tsp cumin seeds, toasted and ground
- 1 tsp ground coriander
- 1½ tsp ground cumin
- 2 tsp smoked paprika
- Juice of 1 large lemon
- 1 tsp salt adjust to taste
- 2-3 tbsp Olive oil
Instructions
- Roast the red bell peppers whole at 220°C (430°F) for 25 minutes, until charred and soft.
- Once cooled, peel off the skins and remove seeds.
- Soften the dried chilies by soaking them in boiling water for 30 minutes. Remove stems and seeds for a milder flavor.
- Grind the cumin seeds, if using whole, after dry-toasting them in a pan until fragrant.
- Combine all ingredients in a blender: roasted peppers, soaked chilies, tomato paste, garlic, spices, lemon juice, and a splash of olive oil. Blend until smooth. Add more oil as needed for a creamy consistency.
- Transfer to a small jar and cover the top with a layer of olive oil.
- Store in the fridge for up to 2 days, or freeze in small portions for longer use.