Harissa Paste
Learn how to make homemade Harissa paste from scratch! This fiery, smoky condiment, made with charred bell peppers, chillies, and a unique spice blend, is perfect for spicing up any meal.
Servings: 250 -300ml
Calories:
Ingredients
- 2 red bell peppers charred and skins removed
- 5 peeled garlic cloves
- 2 tbsp tomato puree
- Handful of fresh red chillies
- 1 fresh red bird's eye chilli optional
- 5-6 tablespoons olive oil
- 2 tbsp lemon juice
- salt and black pepper to taste
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 2 tsp dried chilli flakes
- 1 tbsp smoked paprika
Instructions
- Combine the spices in a small frying pan set over medium heat.
- Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning. The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine.
- The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot grill. Char the peppers until blackened all around.
- Cut the chilli peppers in half and remove the seeds.
- Combine the peppers, chillies, peeled garlic cloves, tomato puree, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
- Adjust seasoning if necessary then transfer to a sealable jar or container.
Notes
Homemade harissa paste can be stored in an airtight container in the refrigerator for up to a month. The high oil content and the acidity from the lemon juice help to preserve the paste. To further extend its shelf life, you can ensure there's a thin layer of olive oil on top of the paste in the container, as the oil acts as a natural barrier against bacteria. Always use a clean utensil when scooping out the paste to prevent contamination. If the paste develops an off smell or colour, it's best to discard it.
