Harissa Paste
Harissa paste is easily made (saving you a fortune!) and is a beautiful ingredient to add to tagines, soups and other things to which you want to give a Moroccan/Middle eastern flavour.
15 dried chillies (mild-to-medium heat, or adjust quantity according to your chillies)
1 Fresh chilli if you have some available
1 good tbsp cumin seed
2 tsp coriander seeds
1 tsp caraway seeds
4 cloves garlic, finely chopped
1 ½ tsp smoked paprika
1/2 tsp salt
2 Tbsp lemon juice
1 Tbsp white wine vinegar
1 Tbsp tomato paste
1/4 cup olive oil
Put the dried chilies in a bowl and cover with hot water. Once submerged, cover and leave to soak for 15-20 minutes to rehydrate.
Meanwhile, put cumin and coriander seeds in a medium hot frying pan and dry cook for a few minutes, or until fragrant and they start to pop. Transfer to a mortar and pestle or food processor and crush/blitz into a fine powder.
Add the caraway seeds, chopped garlic, smoked paprika and salt, and mix.
Add the lemon juice and vinegar and mix again until you’ve achieved a paste.
Transfer the mixture so far to a food processor and add the tomato paste..
Drain and remove the stems and seeds of the chillies then add to food processor.
Blend for 1-2 minutes, scraping down the sides from time to time until you have a smooth paste. Now add the olive oil while the machine is running to create a looser/paste like texture.
Taste and adjust flavour as needed. If it’s not spicy enough for you, add more chillies de arbol (rehydrated) or some cayenne pepper.
Put the harissa paste into a jar and store in the refrigerator for up to 1 month. This can also be frozen.