Harissa Homemade
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 chilli pepper (s), dried, red Thai
- 3 clove (s) garlic, peeled
- 1 teaspoon cumin, whole
- 3 teaspoons coriander, whole
- 1 teaspoon turmeric
- 4 leaves mint, fresh
- 2 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoon paprika pulp
Print Recipe
Pin Recipe Instructions
- Puree everything in a blender or with a magic wand. If the mixture is too firm, stir in a little more olive oil. Pour into a small glass and keep covered with oil in the refrigerator.
- The paste can be kept in the refrigerator for about 3 months.
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