A few posts ago I wrote about the hoard of fresh chillies my housemate Amy brought home from the organic supermarket she works at. As well as making homemade aged sriracha I also made harissa paste, a punchy Moroccan blend of chilli, garlic, spices and oil. The paste will last around 6 weeks in the fridge and is excellent added to roasted vegetables, soups and my new favourite, scrambled eggs! If you want to reduce the heat deseed the chillies first, as once blended the seeds will really add a punch!
- 100g Fresh Red Chillies
- 8 cloves Garlic, peeled
- 1/2 tsp Salt
- 3-4 tbsp olive oil
- 1 tsp Coriander Seeds
- 1 tsp Caraway Seeds
- 1 tsp Cumin Seeds
- Chop the tops off the chillies and de-seed a few, depending on how hot you want the harissa to be.
- Heat a dry pan over a medium heat and toast the coriander, caraway and cumin seeds for 2-3 minutes, or until popping and fragrant.
- Add the rest of the ingredients to a blender and blend on high until it forms a paste.
- Place in a sterilised jar and store in the fridge for up to 6 weeks.
- Sundried Tomatoes
- Roasted Red Pepper
- Rose petals
- Add any of these to make variations in the harissa paste. Sundried tomatoes and red peppers will lessen the heat, lemon will give a lovely tangy flavour and rose petals will create rose harissa.