Harissa

Harissa

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(4 ratings)

Prep: 25 mins Cook: 10 mins

More effort

Makes 450g/1lb
John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Nutrition and extra info

  • Freezable

Nutrition: per tbsp

  • kcal22
  • fat2g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.2g
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Ingredients

  • 5 tbsp each coriander, cumin and fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 22 garlic clove
  • 1 red onion, roughly chopped
  • 20 red chilli, deseeded and roughly chopped
  • 1 large red pepper, roughly chopped
  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. 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.

  2. 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

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Comments, questions and tips

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Comments (3)

Russelld38's picture
0

This recipe is incorrect, it should read teaspoons, please do not make that mistake the result is inedible!

johndeturl's picture
4

Have yey to make it

conradwz's picture
5

Absolutely spectacular!!! Fiery hot, just as it should be.

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