About this recipe:Making your own harissa paste is so easy and tastes better than supermarket own version by miles. This accompanies my Moroccan meatball feast and harissa chicken recipes. I use fresh red chillies rather than dried ones as they are less pungent and don't over power the other flavours.
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Method Prep:10min › Ready in:10min
Combine the chillies, mint and garlic and all the spices and 1 tablespoon of the oil and 1/2 teaspoon of salt into a food processor or blender for approximately 20 seconds until smooth. Gradually add the rest of the oil, ensuring that all the ingredients have blended well.
Spoon the paste into the sterilised jar cover with a thin layer of olive oil and seal, label the date on the jar and can keep for up to 6 months in the fridge.
To sterilise the jar
Preheat the oven 120 C / Gas 1/2. Wash in hot soapy water. Rinse well then cover with hot boiling water and leave for 20 minutes. Using tongs place the jar, still wet, in the oven on a baking tray for 30 minutes. Then switch off oven and leave to cool.