Harissa Chilli Paste

Ready in 45 minutes

hot

Top-ranked recipe named "Harissa Chilli Paste"

3 avg, 2 review(s) 100% would make again

Ingredients

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250 grams long fresh red chillies; (9 oz)
sea salt
3 heaped tsp caraway seeds; ground
3 heaped tsp cumin seeds; ground
1 teaspoon black cumin seeds; ground (optional)
4 Garlic
100 grams piquillo peppers; (3 1/2 oz)or roasted and peeled red bell pepper
2 teaspoons tomato puree
2 teaspoons Red wine vinegar
4 tablespoons olive oil
2 level tsp smoked paprika

Original recipe makes 0

 

Preparation

1. Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard.

2. Blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

3. Add the peppers, the rest of the spice seeds, the tomato pur?e and vinegar, and blend again until very smooth. Transfer to a mixing bowl.

4. Now add the olive oil. Sprinkle the paprika on top of the oil and stir in. Taste and season, if necessary, with more salt to balance out the vinegar.

Notes

Preparation time less than 30 mins

Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 350 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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wilkoa 4 years ago
Preparation time less than 30 mins Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air. [I posted this recipe.]
wilkoa 4 years ago
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