Harissa Paste
Harissa Paste
Harissa paste is fantastic for adding a hit of flavour and heat to your food.
Harissa paste never fails to make your food sing.
Whether you use it as a marinade for recipes such as harissa chicken or you use it as a condiment, harissa paste never fails to have an impact.
You control the heat factor when you make your own Harissa paste
You can buy jars of harissa paste in supermarkets nowadays. But the beauty of making your own, is that you have control over just how much heat you want it to have.
Ingredients
- 3 x red bell peppers – charred and skins removed (or 1 jar of chargrilled peppers)
- 1 whole head of garlic
- 1 x 400g can chopped tomatoes
- 1 tbsp smoked paprika
- 2 x fresh red chillies
- 5-6 tablespoons olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 2 tsp dried chilli flakes
- salt & black pepper to taste
Instructions
- If you’ve decided to use a jar of chargrilled peppers skip this section and go straight to ‘Toast the Spices’.
Cut the peppers in half (stalk to tip). Remove the membrane, seeds and stalk. Cut them in half again (stalk to tip again). Rub a little oil into the skin and then place them skin side up on a grill pan.
Put the red peppers under a hot grill for a few minutes until their skin becomes charred all over. you will need to keep a good eye on them and turn them regularly.
At the same time put the head of garlic in the far corner of the grill pan, so it can feel the heat and become roasted, but won’t feel intense heat and burn.
When the red peppers are charred turn off the grill and allow them to cool slightly.
Cut the garlic in half horizontally and squeeze out the softened flesh.
*If you’ve decided to use a jar of chargrilled red peppers then just grate the garlic and cook it in the sauce.
Pull the charred skin off the peppers. It should come off quite easily once they’re cool provided they’re charred adequately. Don’t be tempted to rinse these under the tap because then you would lose the beautiful smoky flavour that comes from the char-grilling.
Toast the spices
Toast the cumin seeds, fennel seeds, coriander seeds and peppercorns in a dry frying pan (i.e. no oil) over a medium heat just for about 30 seconds until the oils begin to be released – you’ll know when this happens because the spices become beautifully fragrant. Grind them until finely ground, in a pestle & mortar or spice grinder, then set them aside.
Put all the ingredients into a food processor, including the spices, and blitz them well, until they become a smooth paste.
Transfer the mix to a pan and cook them over a medium heat until the mix reduces and becomes a thick rich vibrant paste.
As always check your seasoning, then transfer to a jar. Pour a little oil over the top of the paste to seal it – if air gets to the paste it doesn’t keep well.
Harissa paste can be kept in the fridge for about 10 days.
If you’re not keen on food that’s too spicy you can always reduce the amount of chilli you use.
Harissa paste can be used to add a bit if excitement to a multitude of foods used either as a marinade or as a condiment.
Let me know what dishes you used your Harissa paste with. I love receiving your photos so keep sending them in.