Harissa Paste
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 Roasted red peppers
- 3 Red chillies
- 5 Garlic cloves (crushed)
- 2 tablespoons Tomato puree
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2 tsp Red chilli flakes
- 2 tsp Coriander seeds
- 6 tablespoons Olive oil (extra virgin)
- 0.5 Lemon (juice only)
- 1 pinch Fine sea salt and ground black pepper
Method
- In a dry frying pan, toast 1 tsp Cumin seeds, 2 tsp Coriander seeds, 1 tsp Fennel seeds and 2 tsp Red chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
- Using a pestle and mortar, grind the toasted seeds into a fine powder.
- Add the ground spices, 3 Roasted red peppers, 3 Red chillies, 5 Garlic cloves, 2 tbsp Tomato puree, 6 tbsp Olive oil, juice of 0.5 Lemon and 1 pinch Sea salt and black pepper to a food processor.
- Blend until smooth.