Harissa paste

Preparation

1. Grill the peppers, turning regularly, until the skin is blackened, then leave to cool
2. Toast the whole spices and then grind together into powder
3. Finely dice the onion, garlic and chillis
4. Microwave the 3onion for around 2 mins to soften
5. Peel the peppers, then halve them and remove the seeds and pith
6. Put the onions and peppers into a blender and blend until smooth.
7. Add the remaining ingredients (except the oil) and blend into a smooth paste. Add the oil at the end to help create a smooth paste.

Notes

• This mix will last around 6-8 weeks in a sealed jar in the fridge. I make double this amount to fill a typical size mason jar

Ingredients

• 2 red bell peppers
• 1 medium red onion
• 2 chilli peppers
• 5 cloves garlic
• 1 limón
• 1tbsp tomato purée
• 2tsp coriander seeds
• 1tsp whole cumin
• 1tsp caraway seeds
• 1tbsp smoked paprika
• Pinch saffron
• Pinch salt
• Pinch ground black pepper
• 1tsp olive oil

Equipment

• Chopping board
• Knife
• Storage jar
• Spice grinder

Nutritional Facts

• Serving size: 17.5g
• (0% / 0%)   Calories: 9.8kcal
• (0%)Total fat: 0.2g
• (0%)   Saturated fat: 0g
• (0%)   Unsaturated fat: 0.1g
•     Mono: 0.1g
•     Poly: 0g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 1.9g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0.1g
•     Glucose: 0.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.1g
•     Galactose: 0g
• (2%)   Fibre: 0.5g
• (1%)Protein: 0.3g
• Salts
• (0%)   Sodium: 4.7mg
• (1%)   Potassium: 43mg