harissa
Harissa is a hot spice paste made from fresh chilies, olive oil, garlic, salt, cumin and coriander seeds.
It goes well with all oriental dishes and for seasoning soups and sauces.
Keeps for at least 4-6 weeks in a sealed container in the fridge.
Note: Always ensure that the paste is removed with a clean spoon.
Wishing you a good appetite #country house team.
INGREDIENTS:
- 100 g dried red chili peppers
- 6 cloves of garlic
- 30 g salt
- 30 g mixed cumin,
- 30 g mixed coriander
- 150 ml olive oil
INSTRUCTIONS:
Remove the base from the chili peppers, cut in half lengthwise and pour boiling water over them.
Leave to infuse for 5 minutes and drain well.
Peel the garlic, put into the mixing bowl and chop for 3 seconds/speed setting 8.
Now add the spices - pour in the olive oil little by little - and process for 20 seconds/speed setting 10 to form a paste. Transfer the paste to a clean jar and cover lightly with oil.
