Homemade harissa

Name: Homemade harissa recipe
Yield: 2 cups (360g)
Ingredients: 250g long red chillies; 1/3 cup (80ml) extra virgin olive oil; 4 eschalots, thinly sliced; 4 garlic cloves, thinly sliced; 2 tsp each cumin seeds, caraway seeds, coriander seeds; 2 tbs tomato paste; 2 tsp caster sugar; 1 tbs red wine vinegar; 3 tsp salt flakes

1 rating

2 cups (360g)

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by Phoebe Wood

Sep 04, 2020

This is a spicy harissa, but you can make it mild by removing the chilli seeds after you’ve charred the chillies.

250g long red chillies
1/3 cup (80ml) extra virgin olive oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
2 tsp each cumin seeds, caraway seeds, coriander seeds
2 tbs tomato paste
2 tsp caster sugar
1 tbs red wine vinegar
3 tsp salt flakes

Method

1.

Preheat oven to 200°C. Place chillies in a single layer on a large baking tray. Roast for 20-25 minutes, turning over once, until slightly blackened.
2.

Meanwhile, heat oil in a medium frypan over low heat. Add eschalot and garlic, and cook, stirring occasionally, for 4-5 minutes until translucent. Stir in spices, tomato paste and caster sugar, and cook for 2-3 minutes until tomato paste is lightly caramelised. Remove from the heat and cool for 10 minutes.
3.

Remove the green tops off the chillies. Transfer eschalot and spice mixture to a blender, then add vinegar, roasted chilli and salt flakes and whiz to a paste. Transfer mixture to a clean jar. Harissa can be stored in the fridge for up to 6 months.