You can buy harissa paste in a jar, but it’s even better when you make it yourself, plus you can then adjust the chilli content depending on how spicy you Like it. This harissa recipe can be used to flavour and marinate a variety of meats or seafood — it’ll keep in the fridge for up to two weeks.
Makes: 1 cup
Takes: 5 minutes to prep
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
5–6 fresh bird’s eye chillies, deseeded and stems removed
12 cloves garlic, peeled
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon dried mint
handful fresh coriander leaves olive oil to mix
Method: Place the chillies, garlic, ground coriander, cumin, salt, mint and fresh coriander in a blender or food processor. Pulse, adding the olive oil until it forms a thick paste. Store in a bowl or jar in the fridge with a layer of oil over the top.
Tip: When you’ve finished the harissa paste you can use the infused oil to flavour dishes, too.