6 oz (170 g) hot red peppers (such as Fresno, cherry or Hot Portugal), seeded
1 garlic clove, peeled
2 tbsp (30 ml) olive oil
2 tsp (10 ml) lemon juice
1 tsp sweet paprika
1/2 tsp ground coriander
1/2 tsp salt
Preparation
In a saucepan, cover the peppers and garlic with cold water. Bring to a boil and simmer for 10 minutes. Drain.
In a blender or small food processor, purée the peppers, garlic and 1 tbsp (15 ml) of the oil until smooth.
In a non-stick skillet over medium-high heat, cook the purée with the remaining oil, lemon juice, paprika, coriander and salt for 5 to 8 minutes or until it changes in colour from orange-red to deep red. Let cool. The harissa paste will keep for 3 weeks in the refrigerator or 3 months in the freezer.
Description
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