Harissa Paste
Harissa Paste
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Ingredients
  • 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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