Wednesday 24 January 2018

Harissa paste

Donal Skehan

8 dried red chillies (Horn or New Mexico), deseeded

2-3 garlic cloves, finely chopped

½ tsp sea salt

1 tsp ground cumin

1 tsp ground coriander

4 tbsps olive oil

Makes about 4 tbsps

1 Put the chillies in a bowl and pour enough warm water over them to cover. Leave them to soak for one hour. Drain and squeeze out any excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and coriander and bind with the olive oil.

Store the harissa in a sealed jar in the refrigerator with a thin layer of olive oil poured on top. It will keep well for about one month.

Irish Independent

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