Homemade Harissa Paste

Ingredients

• 4 roasted red peppers (jarred), drained
• 4 dried ancho or guajillo chillies, soaked 20 min
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt to taste

Method

1. Blend all ingredients until a smooth paste.
2. Adjust heat by adding more or fewer chillies.
3. Store covered with a thin layer of olive oil in the fridge up to 3 weeks.

Tips

Use in dressings, marinades, soups and stews. Stir into hummus or Greek yogurt for an instant dip.