Tuesday, June 24, 2014

Harrissa Paste

Harrisa paste or powder is Tunisia's national condiment and Algeria and North Africa's one of the main condiments. Traditionally it's made with Madhreabian hot chili but if that specific chili can't be found, you can go with dried pulpy chili (hot or mild -as per your desire). Originally it is preserved with olive oil but to cut down on the fat content, but I prefer to go for the fresh one with a smaller shelf life.

Category :Vegan, fat-free
Soaking time : 20 min.
Preparation Time : 5 min.
Cooking Time: nil
Skill level : easy

10 dry red chilies (stems and seeds removed)
1 ts salt
1 tbs lemon juice
5 olives
4 clove garlic
1 ts cumin, roasted
1 ts coriander seeds
1/2 ts carom seeds
1 ts olive oil (optional)

1. Soak chilies for 20 min.
2. Save the water on the side and put chilies in the food processor,  with the other ingredients.
3. Blend to a semi fine paste or any texture preferred.
4. Store in a refrigerator for couple of days or in freezer for 3 months