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Fiery Aromatic Harissa Paste
Harissa paste packs a punch with its distinctive mix of strong and pungent flavours. Once you get used to the edge that it adds to your cooking, you won't want to stop using it.
Servings
300
ml
Total Time
45
minutes
mins
Ingredients
250
g
long red chillies
80
ml
⅓ cup extra virgin olive oil
4
Shallots
thinly sliced
4
garlic cloves
thinly sliced
2
tbsp
each
of cumin, fennel and coriander seeds
2
tbsp
tomato paste
2
tsp
caster sugar
1
tablespoon
red wine vinegar
3
tsp
salt flakes
Metric
-
US
Instructions
Preheat oven to
200
°C
Place chillies in a single layer on a large baking tray.
Roast for 20-25 minutes turning over once, until slightly blackened.
Meanwhile heat oil in a medium size frying pan over a low heat.
Add shallots and garlic and cook stirring occasionally for 4-5 minutes until translucent
Stir in tomato paste, seeds and caster sugar, cook for 2-3 minutes until tomato paste is slightly caremelised.
Remove from the heat and cool for 10 minutes.
Remove the green tops from the chillies
Add the shallot and spice mixture to a blender.
Add the vinegar roasted chilli and salt flakes and whizz to a paste
Transfer to a sterilised jar.
Harissa can be stored in the fridge for up to 6 months
Notes
Try Rose Harissa as well, which is made with rose petals and rosewater to give it that sweeter perfumed flavour.
Course:
Sauces and Spices
Keyword:
harissa, harissa paste, paste, spices