African Red Chilli Paste Harissa


June 30, 2015

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Harissa…a Delicious Spicy African Chilli paste made from whole red chilies.

Use it as an aromatic spice rub for roasted meats, or mix in your kabab marinades.
Make a spicy Harissa Mayo for sandwiches, blend it with hummus or add it to flavor your fav fish/meat curry.

Try using it in my Moroccan Chickpea Soup, Tangy Moroccan Fish Curry with Olives or my melt-in-the-mouth Harissa Chicken/Tofu Kababs!

Or come up with your own creative application, possibilities are absolutely endless! 🙂

Now a days you can buy it ready made at the supermarket in the international aisle, but try making it at home, it beats the store bought version hands down!
Totally worth the extra effort!
You will need
100 gms dry red chilies.
1 tbsp cumin seeds
1 tbsp coriander seeds
5-6 large cloves of garlic.
Soak the dry red chillies in hot water for about an hour…or till soft.
Drain and keep aside.
Meanwhile, gently roast the cumin seeds and coriander seeds.
Now transfer the above ingredients with the garlic cloves to your blender.
Grind into a fine paste using a good measure of olive oil. I used almost 1 1/2 cup oil.
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Store in an airtight bottle in the refrigerator for up to a couple of month or you can even freeze into little cubes and store in your freezer for upto 6 months.
Ready to go into the freezer.
Once frozen, transfer cubes into freezer bags, and use as needed.

Courtesy Shimpa

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