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Tomato & Chili Harissa
- Natasha Kanade
- January 24, 2022
Ingredients:
- 1 tsp each caraway and coriander seed
- ½ tsp cumin seeds
- 100ml olive oil , plus a little extra
- 4 garlic cloves , peeled but kept whole
- 1 tsp smoked paprika
- 500g tomato , deseeded and chopped
- 3 red chillies , deseeded (use more chilies and leave the seeds in if you like it very fiery)
- 1 tsp rosewater (optional)
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes, and chilies. Cook over low heat, stirring frequently until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.
Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilized jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use