Homemade Harissa paste

I've recently discovered how delightful Harissa paste is to cook with so I decided I'd try make my own. I've gone through a YouTube spiral of videos to get the gist of it and what we have here is what I've decided to make today. It's super yummy, it's !hot! and so easy to add to pastas, hummus, grilled chicken and even fish. One batch has made 3 small jars that will keep in the fridge for a while. 

Homemade Harissa Paste

Ingredients:

5 dried red chilies

Olive Oil

2 finely sliced onions

6 cloves of garlic, sliced

Freshly ground black pepper

1 1/2 Tbsp Coriander seeds

1 Tbsp Cumin seeds

1 Tbsp Paprika

Roasted bell peppers, skins removed

2 Tbsp Tomato paste

Swig of apple cider vinegar

2 Tbsp honey

Method:

1. Cut the tips off the chilies and remove the seeds. Now soak them in hot water to reconstitute. 

2. Heat the oil in a medium sized pot and add the onions. Fry them gently to release yummy flavours. 

3. Add the garlic and grind black pepper. Fry till it's all soft. 

4. Then add coriander and cumin seeds and allow their flavours to pop. About 5 min. 

5. Add the tomato paste and paprika and let that toast a bit. 

6. Add the peppers and chilies and add the vinegar and honey and a swig of olive oil. 

7. Simmer this on a medium heat, while stirring every few minutes. Make sure it doesn't catch. 

8. Remove from heat and pour the contents of the pot into a blender and blend to your liking. 

9. Add grated rind and juice of 1 lemon and another swig of olive oil. Give a final blitz. 

10. Pour your paste into 3 small jars and top with a thin coat of olive oil to preserve them. 

Note: I've seen some recipes with a bunch of coriander thrown in the blender, and I'm going to try that too for some variation. See the jar on the left. 

Makes 3 small Jars