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.
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.
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|Serving Size: 1 recipe (425g)|
|Recipe Makes: 4|
|Calories from Fat: 164 (47%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 208mg||7 %|
|Potassium 1580.5mg||42 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 35.1g|
|Protein 11g||16 %|
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Calories per serving: 350
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