Spicy chilli paste (harissa)

 
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Photography: Brett Stevens. Food styling: Michelle Noerianto
Photography: Brett Stevens. Food styling: Michelle Noerianto

Serving size: Serves 10 or more
Cuisine type: Middle Eastern
Cooking time: More than 2 hours
Special options: Low cost / value
Course: Side dish
Favourite flavours: Condiment, Spicy

Spicy chilli paste (harissa)
INGREDIENTS

50g large dried red chillies
2 teaspoons cumin seeds
2 teaspoons coriander seeds
100g roasted red capsicum, chopped
3 cloves garlic, crushed
2 teaspoons sea salt
¼ cup (60ml) extra virgin olive oil
extra virgin olive oil, extra
METHOD

Trim ends of chillies if required and place in a heatproof bowl. Cover with boiling water; stand for 1 hour. Drain chillies.

Meanwhile, combine cumin and coriander seeds in a small non-stick frying pan over medium heat. Cook, stirring occasionally until fragrant.

Cool. Use a mortar and pestle to crush the seeds, or tip the seeds into a small snap-lock bag and crush using the end
of a rolling pin on a board.

Process the chillies until chopped finely. Add the spices, capsicum, garlic, salt, oil and ¼ cup water; process to a thick paste.

Spoon the mixture into small sterilised jars, drizzle the extra oil over surface and secure the lids. Refrigerate.
 
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