Harissa paste

Ingredients for 1 servings:

• 300 g chili pepper(s), fresh, mixed
• 4 garlic cloves
• 200 ml olive oil
• 1 tube(s) paprika cream, mild, 160 g
• 1 tube(s) paprika cream, hot, 160 g
• 1 peppermint tea bag or 2 – 3 tsp fresh mint
• 2 tsp coriander powder
• 1 tsp caraway powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, wash the fresh chilies, remove the stems, and roughly chop them (wear gloves). If you prefer a very spicy harissa, you can also use habanero peppers. If you prefer a milder flavor, remove the seeds and white membranes inside the chilies. Peel the garlic and remove any green shoots. The paprika cream saves a lot of work peeling and deseeding the peppers, and the quality is always consistent. Peppermint from tea bags is safe to use and is available year-round. However, if you prefer fresh mint, you can of course do so. You will need 2-3 teaspoons of finely chopped mint. Place all ingredients in a sufficiently large container and blend into a fine paste using a hand blender. This also works in a blender or Thermomix. If you like to use your harissa as a barbecue seasoning, you can use smoked salt instead of salt for a nice smoky flavor. The specified amount is sufficient for approximately four 200 ml jars. If proper kitchen hygiene is observed, the harissa can be stored in the refrigerator for approximately three months. Boil the jars and lids first. Pour the mixture into the still-hot jars and seal them immediately. If the sealed jars are boiled for 15 minutes, they will keep unopened for several months even without refrigeration.