Homemade Harissa

This Tunisian chilli paste is incredibly delicious and satisfyingly versatile. Akin to Sambal Oelek (Malaysian), Gochujang (Korean) and Sriracha (Thai), it adds an incredible depth of flavour and moreish heat to dishes. Chillies, garlic, spices and olive oil – that’s it. Feel free to embellish as you see fit; lemon juice, rose water, bell pepper, tomato puree and additional spices are all fairly common.

Ingredients:

  • 100g dried chillies – whichever variety or mix you like
  • 3 cloves of garlic
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp salt
  • 75ml olive oil

Method:

Carefully remove the stems and seeds* from your chillies and soak them in hot water until softened. Drain, reserving some of the liquid.

soaking chilli peppers

Toast the cumin, coriander and caraway seeds briefly in a dry pan (watching them like a hawk) to release their natural oils and fragrant aroma. Once cooled, grind the spices to a powder with the salt.

Toasting spices

 

Place the chillies, garlic and a splash of the chilli water in a food processor and blend. Add the spices and blend further whilst drizzling in olive oil. Add more of the chilli water to loosen if required.

 

HipstamaticPhoto-488227777.228151

Try it as a condiment or in a plethora of other dishes; it works wonderfully with meat, fish, eggs, mayonnaise, all sorts.

You can store your harissa in the fridge for a few weeks under a layer of oil or preserve it by sterilising and canning.

*If you leave the seeds in (as I have done..) it will turn out orange instead of the luxurious deep red, and all be literally hotter than the sun. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s