Harissa Recipe Recipe

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makes:

1 x 225g jar

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 40 g (1 1/2 oz) dried red chillies
  • 1 red pepper
  • 1 tsp caraway seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 6 garlic cloves, peeled
  • Juice of 1 lemon
  • 1 tsp tomato sauce
  • 1/2 tsp salt
  • 100ml (3fl oz) olive oil
  • you will need
  • 1 x 225g (8oz) jar or 2 x 100g (4oz) jars with lids

Method

  • Heat the oven to 200C (180C Fan, 400 F, gas 6). Place the dried red chillies in a heatproof bowl and cover with boiling water. Set aside for 30 minutes then drain. Meanwhile, rub a little oil over the pepper and roast in the oven for 20 minutes, turning occasionally until lightly charred. remove from the oven, place in a small bowl, cover with cling-film and leave until cool enough to handle, then remove the skin and seeds, discard and roughly chop the flesh.

  • Toast the caraway, coriander and cumin in a dry frying pan. Heat for 3-4 minutes until they release their fragrance, then grind in a spice grinder or mortar and pestle.

  • Place all the ingredients, except the olive oil, into a food processor and puree. Scrape down the sides then slowly pour in most of the olive oil until you have a thick paste. 

  • Pour into sterilised jars and pour the remaining oil on top as a film. Store in the fridge and use within 4 months, always keeping a film of oil on the surface.

Top Tip

You can use ready roasted peppers from a jar instead of doing your own if you prefer.

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