Harissa Spice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chilli pepper (s), dried
- 6 cloves garlic, small, peeled
- 4 tablespoon salt, coarse
- 6 tablespoon coriander, whole
- 4 tablespoon cumin
- 10 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Remove the stems and seeds of the dried chili peppers and let the pods soak in hot water (then wash your hands thoroughly to remove the remaining heat!
- In the meantime, finely grind the garlic cloves with half of the salt in a mortar, scrape out of the mortar and set aside. Then put the drained pods in the mortar and work with the rest of the salt to make a smooth paste. Add to the grated garlic.
- Crush the coriander and cumin seeds together in a mortar to powder. Add the garlic and chilli, add a little olive oil and mix everything well. Pour in the olive oil until the sauce is thick and stir well.
- It can be kept almost indefinitely in a sealed jar in the refrigerator.
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