Harissa paste

harissa homemade spicy

N/A

Makes 235ml

Source

Ingredients

2½ tsp coriander seeds

2½ tsp caraway seeds

2½ tsp cumin seeds

5 dried guajillo chillies

5 red chillies , halved and deseeded

6 garlic cloves , chopped

small bunch coriander

1 lemon , juiced

125ml olive oil , plus extra for pouring

chipotle paste

Method

Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.