Fiery Harissa Paste
Ingredients
- 10 red chillies (choose chillies according to your spice level)
- 2 garlic cloves
- 50ml oil
- Juice of 1/2 lemon
- 1 tsp cumin seeds
- 1/2 tbsp coriander seeds
- 1 tsp caraway seeds
- 1/2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp paprika powder
- 1/2 tbsp lemon zest
- 1 tsp salt
Preparation
Chop garlic into rough pieces.
In a pan on high heat, fry the whole chilies and garlic pieces for about two minutes.
Remove the garlic from the pan.
Place the chilies in a dish and cover them with boiling water, weigh down with a platter.
Let the chilies soak for half an hour.
Roughly chop the soaked chilies (the more seeds you keep, the spicier it gets).
Add the chopped chilies to a food processor.
Toast cumin, coriander, and caraway seeds in a pan for a couple of minutes.
Crush the toasted seeds in a mortar.
Add the crushed seeds to the food processor.
Add the rest of the ingredients to the food processor.
Sprinkle some more oil on top.
Process all the ingredients until a smooth paste forms.
If you place the paste in an airtight jar, it will last a couple of weeks in the refrigerator.