...or North African hot chilli paste.

So, you still have some chillies on your plants and don't know what to do with them? Harissa is a good way to use up a lot of them. It is also a very versatile paste. Can be used just to dunk a good piece of bread in (if you like a hot dip). Or with some grilled meats, or put in stews or in couscous, pasta, etc.

There are heaps of recipes for this paste on the internet. I changed things around a bit, so that I would get a mild paste.

Throw the following in a blender:

250g chopped chillies (I took out the seeds and membrane)
1 head of garlic (peeled and roughly chopped)
1 Tbsp ground coriander
1 Tbsp ground caraway seeds
1 Tbsp salt
a handful of parsley (traditionally coriander, but I didn't have any in the garden)
a small handful of mint
1 roughly chopped sweet capsicum
1 big handful of roughly chopped tomatoes
(the last two ingredients are only there to make the paste milder)

Add some oil to the blender to make a stiff paste.Fill into sterilized jars.
Cover with a thin film of oil.


Ting said...

Great! I already made hot chili oil. Next, harissa...

Emma Someone said...

My SIL has the most awesome of crops of chillis at the moment - I'll pass this on!

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