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Harissa

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Ingredients for 1 servings:

  • 75 g chili pepper(s), dried red
  • 3 garlic cloves, chopped
  • 2 tsp coriander, fresh from the branch
  • 2 tsp cumin
  • ½ tsp pepper, coarse black
  • ½ tsp salt
  • ½ tsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tunisian chili paste

Soak the chili peppers in cold water for a few hours. Blend the drained chili peppers with the garlic, coriander, cumin, pepper, and salt until coarsely ground. Add the olive oil and stir into a smooth paste. Pour into a mason jar, add a few drops of olive oil, and seal with a lid. The chili paste will keep for several weeks. Tip: This paste will liven up any rice, pasta, or couscous dish!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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