Instant Harissa Chilli Paste

Traditional term of Harissa in the Middle East refers to a simple rehydration of dried chillies flavored with salt. Spreading all over the continent over the last centuries, this name represents hundreds of chili pastes varying with families or regions.

In my earlier Harissa post, I went a bit further into the history of this wonder and introduced you to one of the most traditional Harissa recipes. Today, I would like to show you how to make my most favorite instant version of it:

INSTANT HARISSA CHILI PASTE

• 2 tbsp chilli powder
• 1 tbsp paprika powder (mild)
• 1 tbsp pressed garlic
  
• 2 tsp coriander powder
• 2 tsp chilli flakes
• 1 tsp salt
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1/4 tsp cayenne pepper
• 3/4 dl boiled water
• 1/2 dl oil
  

Mix well all the ingredients apart from oil and water. Heat the water and pour over the dry ingredients. Add the oil and let soak through.

Store in the fridge in airtight container. This paste will happily hold for about half a year or even longer.

Use wherever the recipe calls for a chili paste.