Summary

Ingredients

• 300 g chilli pepper (s), fresh, mixed
• 4 garlic clove (s)
• 200 ml olive oil
• 1 tube paprika cream, mild, 60 g
• 1 tube paprika cream, hot, 60 g
• 1 sachet mint tea or 2 - 3 teaspoons fresh mint
• 2 teaspoons coriander powder
• 1 teaspoon caraway powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt

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Instructions

1. First wash the fresh chillies, remove the stalk and roughly cut into small pieces (use gloves). If you want very spicy harissa, you can also use habaneros here. If you like it very mild, remove the seeds and white skins inside the chillies. Peel the garlic and remove any green shoots inside.
2. The paprika cream saves a lot of work for peeling and pitting the peppers, and the quality is always the same. The peppermint from the tea bag can be used without hesitation and is available all year round. But if you prefer to use fresh mint, you can of course do so. You will then need 2 - 3 teaspoons of finely weighed mint.
3. Put all ingredients in a sufficiently large container and use a hand blender to make a fine paste. You can also do this in a blender or Thermomix. If you like to use your harissa as a barbecue spice, you can also use smoked salt instead of salt to add a nice smoky note.
4. The specified amount is sufficient for approx. 4 200 ml glasses. If the kitchen hygiene is observed, the harissa can be stored in the refrigerator for approx. 3 months. To do this, boil the jars and lids beforehand. Pour the mixture into the still hot glasses and close them immediately. If the closed jars are boiled down for 15 minutes, they can be kept unopened for a few months, even without a refrigerator.