In this recipe, you’ll learn how to make spicy Harissa and spice up your life!
Harrissa Paste
Equipment
- food processor
- mortar & pestle
Ingredients
- 10 red chili peppers
- 10 green chili peppers
- 2 medium red bell peppers
- 1 garlic clove
- ¼ cups olive oil plus more for drizzling on top
- 1 tsp black pepper
- 1 tbsp salt
Instructions
- Begin by removing the seeds from the chili pepper, the easiest way I found was by gently rolling the pepper between my fingers to release the seeds from the pepper and gently tapping as much out as possible
- Prepare the red bell peppers by removing the seeds and core – roughly cut in quarters.
- Place both the chili and bell peppers in a mortar and pestle or a food processor, with the garlic clove, salt, pepper, and olive oil.
- Place in a well-sealed jar, drizzle extra olive oil, and keep in the fridge.
Notes
Can last up 3 months in a well-sealed container and up to six months in the freezer
