Harissa Paste

Name: Harissa Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: ½ cup (125 ml)
Ingredients: 6 oz (170 g) hot red peppers (such as Fresno, cherry or Hot Portugal), seeded; 1 garlic clove, peeled; 2 tbsp (30 ml) olive oil; 2 tsp (10 ml) lemon juice; 1 tsp sweet paprika; 1/2 tsp ground coriander; 1/2 tsp salt

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Preparation 15 min
Cooking 20 min
Makes ½ cup (125 ml)
Freezes Yes

“I was a kid living with my family in Casablanca, Morocco, when I tasted harissa for the first time. I add it to everything I can when I cook. It works wonderfully on fish or shrimp, or even to spice up a plate of pasta.” — Nicolas, recipe tester

Featured in RICARDO Magazine BACK TO SCHOOL 2017

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Harissa Paste

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