Dry Harissa Spice Mix Recipes

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HARISSA

John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Provided by John Torode

Categories     Condiment, Dinner

Time 35m

Yield Makes 450g/1lb

Number Of Ingredients 6



Harissa image

Steps:

  • Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
  • Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months

Nutrition Facts : Calories 22 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium

5 tbsp each coriander, cumin and fennel seeds
22 garlic cloves
1 red onion , roughly chopped
20 red chillies , deseeded and roughly chopped
1 large red pepper , roughly chopped
100ml olive oil

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