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–+ servings
Harrisa Paste in a glass jar. Seen in the background are some red chilly and onion

Libyan Harissa Paste

Libyan Harissa Paste is a spicy versatile chilly paste seasoned with cumin seeds, coriander, and garlic and is perfect as a dip or a marinade.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 150 grams Glass Jar

Ingredients

  • 1 Cup Red chillies
  • 1/2 tablespoon of Roasted Coriander seeds
  • 1 teaspoon of Cumin seeds
  • 3-4 garlic cloves small size
  • 1 tablespoon Tomato puree
  • 1 small carrot boiled and mashed
  • Salt
  • 4-6 tablespoon water - I added as mine was sticking at the bottom
  • 2-3 tablespoon Olive oil for preserving

Instructions

  • Rinse and wipe the red chillies.
    1 Cup Red chillies
  • Remove the top ends.
  • If you want it less spicy, de-seed and use it.
  • Either chop the chillies finely using knife or a food processor. Or simply puree or mince it as required.
    Red chilies for Harrisa Paste
  • In a heavy bottom pot add all the ingredients except carrot and water.
    1/2 tablespoon of Roasted Coriander seeds, 1 teaspoon of Cumin seeds, 1 tablespoon Tomato puree, Salt, 3-4 garlic cloves small size
    Ingredients for Harrisa Paste
  • Let this cook on slow for 30-40 minutes.
    Ready Harissa Paste
  • As I did not use peppers, it did not release much water, hence I had to add some water.
    4-6 tablespoon water
  • Add water only if it sticks to the bottom.
  • Once done, add the mashed carrot and mix everything.
    1 small carrot boiled and mashed
    Carrot added to the chilly mixture
  • Switch off and let it cool completely.
  • Fill it in a clean and sterlize glass jar.
  • Top it up with 2-3 tablespoon of Olive oil.
    2-3 tablespoon Olive oil for preserving
  • Oil here act as a preservative.

Notes

Standard US Size cups and spoon used.