Cooking School: Homemade Harissa Paste
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Makes approximately 1/4 cup or 4 tbsp
4 large smoky dried chillies. I used Guajillo because it’s the most similar to the chillies used in North Africa but you could also use chipotle or ancho
1/2 tsp coriander seeds toasted in a hot dry frying pan until coloured
1/2 tsp ground cumin
2 garlic cloves smashed to a paste with a little salt and the back of a kitchen knife
1 tbsp fresh lemon juice
2 tsp tomato puree
1/2 tbsp olive oil
Salt to season
Soak the dried chillies in just-boiled water for around 5 minutes to rehydrate them.
Ground the toasted coriander seeds either with a pestle and mortar or do as I do and crush with a rolling pin.
If using Guajillo chillies, cut them open and scrape the flesh from the skin. If using chipotle, chop finely.
Add all ingredients to a bowl and mix.
Harissa has MANY uses, including this Harissa black bean recipe.
You can also:
Smear it onto a roast chicken before you put it in the oven.
Use it as a rub for steak
Top breakfast eggs
Roast potatoes in it
Add it to a cheese toastie
Top humous
Swirl it through vegetable soups
Mix into mayonnaise and add to your next burger
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