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Harissa Paste

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Harissa Paste

Harissa is a hot chilli paste that is commonly used in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.

Ingredients

  • 10-12 dried red chilli
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon cumin
  • juice of half a lemon
  • salt to taste

Instructions

  1. Soak the dried chillies in hot water for 30 minutes. After 30 minutes, drain them and remove stems and seeds.
  2. Pierce a fork in the bell pepper and roast it directly on the flames from all sides, till it turns black (you can apply little oil on the pepper). Put it under water and scrape out the black skin. Take out seeds and chop it coarsely.
  3. Blend the chillies, pepper, salt, and olive oil in a food processor.
  4. Add the remaining spices, lemon juice and blend to form in a smooth paste.

Recipe Notes

Store the paste in an airtight container. Add a small amount of olive oil on top to keep it fresh. The paste can be kept for a month in the refrigerator.

Nutrition Facts
Servings Per Container
Calories 346
Total Fat 30g
Total Carbohydrate 9.6g
Protein 0.6g

Topics

jain recipe

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