Tunisian Harissa Paste

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Place the red bell pepper halves, skin-side up, and the red chilies on a baking sheet.

3. 3

   Roast for 20-25 minutes, or until the pepper skins are charred and blistered.

   Ca. 25 min.

   Kokkens note: Keep an eye on the chilies, as they may cook faster than the bell peppers.

4. 4

   Transfer the roasted peppers and chilies to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes the skins easier to remove.

   Ca. 10 min.

5. 5

   While the peppers are steaming, toast the caraway seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the spices; they toast quickly.

6. 6

   Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.

   Ca. 2 min.

7. 7

   Peel the skin from the roasted red bell peppers and chilies. Remove any remaining seeds from the chilies if you prefer a milder paste.

   Ca. 5 min.

   Kokkens note: Wear gloves when handling chilies to avoid skin irritation.

8. 8

   Combine the roasted peppers, chilies, peeled garlic, ground spices, smoked paprika, and salt in a food processor.

9. 9

   Process until a coarse paste forms, then slowly drizzle in the olive oil while the machine is running.

   Ca. 2 min.

10. 10

    If the paste is too thick, add water, one tablespoon at a time, until you reach your desired consistency.

11. 11

    Transfer the harissa to a clean jar.

    Ca. 1 min.