Tomato & Chilli Harissa
This fragrant homemade harissa paste recipe combines toasted spices, tomatoes, chillies, and aromatic rosewater for a fiery and flavorful condiment. Perfect for adding a spicy kick to your dishes, this paste can be stored in the fridge for months, ready to elevate your meals with its bold taste.
— Constant Cookbook
Ingredients
- 1 tsp each caraway and coriander seeds
- ½ tsp cumin seeds
- 100ml olive oil , plus a little extra
- 4 garlic cloves , peeled but kept whole
- 1 tsp smoked paprika
- 500g tomatoes , deseeded and chopped
- 3 red chillies , deseeded (use more chillies and leave the seeds in if you like it very fiery)
- 1 tsp rosewater (optional)
Instructions
- Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
- Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.
- Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.
Cook Time
15M
Prep Time
PT15M
Yield
MAKES 1 X 350g jar
Nutrition
- Calories: 34 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
Comments
No comments found.