Harissa
By Diana Henry
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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Prep:15 mins
Cook:5 mins
- Easy
Nutrition per serving
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kcal 62
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fat 6g
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saturates 1g
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carbs 0.4g
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sugars 0.2g
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fibre 0.3g
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protein 0.4g
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salt 0.1g
Ingredients
- 2½ tsp coriander seeds
- 2½ tsp caraway seeds
- 2½ tsp cumin seeds
- 5 dried guajillo chillies
- 5 red chillies, halved and deseeded
- 6 garlic cloves, chopped
- small bunch coriander
- 1 lemon, juiced
- 125ml olive oil, plus extra for pouring
- chipotle paste
Method
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.
