Emma MacDonald

Harissa Paste

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Preparation info
  • Makes about:

    175 g

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

This hot, red, chilli sauce is from North Africa and is the perfect partner to tagines, couscous and soups. Harissa paste is made in small quantities, as with its fiery taste, a little goes a long way.

Ingredients

  • 50 g/1¾ oz red chillies
  • 250 g/9

Method

  1. Sterilize a small, wide-necked jar with a non-metallic, vinegar-proof lid so that it is ready to use.
  2. Cut the chillies in half lengthways and remove the core and seeds with a teaspoon. Keep the seeds if you want to add extra heat.
  3. Put the chillies and remaining ingredients in a food processor. Add all or some of the