This is my take on harissa paste. I make it myself because the versions you get in the supermarket can be a little strong for my liking, so I make a mild version.
You can make this as strong as you like, all you need to do is add stronger chillies. It looks better if you stick to chillies of the same colour, adding green and red together make it look a little muddy!
Use as an ingredient
There are lots of ways to make this sauce. I don’t like really hot chillies, so I make it with sweet chillies and a little heat from a single hot one. However, you can make whatever strength you like!
You can start with re-hydrated dried chillies which have been de-seeded, but I simply used fresh, deseeded and baked in the oven for 10 minutes. This partially cooks the peppers, changing their flavour, and makes them easy to skin too.
The spices are warmed on the hob for a few minutes to kick start the oils.
The garlic cloves and the hot pepper were simmered for 2 minutes, all together, for the same reason.
Then it is a matter of blasting it in the food processor until you have a paste to your liking.
Can be used to pep up many dishes, see below for some Middle Eastern recipes:
2. Roasted vegetables
3. Salad dressing
8. Chicken wings
An archetypal creamy pasta dish, stunning, tasty and easy to make.
The combination of acidity from the cheese and your favourite dip makes this the ideal finger food.
Leeks and onions go together perfectly in this easy to make soup.