Harissa paste
Makes 235ml
Easy
Prep:
Cook:
Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls
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- 2½ tsp coriander seeds
- 2½ tsp caraway seeds
- 2½ tsp cumin seeds
- 5 dried guajillo chillies
- 5 red chillieshalved and deseeded
- 6 garlic cloveschopped
- small bunch coriander
- 1 lemonjuiced
- 125ml olive oilplus extra for pouring
- chipotle paste
Nutrition: Per serving
- kcal62
- fat6g
- saturates1g
- carbs0.4g
- sugars0.2g
- fibre0.3g
- protein0.4g
- salt0.1g
Method
step 1
Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
