Keto Harissa paste

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SERVES 16

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Prep Time
10 minutes

Cook Time
5 minutes

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Ingredients

150g roasted red capsicum, skins removed (or 200g fresh)

1 tsp cumin seeds

1 tsp fennel seeds

2 tsp coriander seeds

5 peppercorns (or . tsp ground pepper)

2 tsp salt

4 cloves garlic (20g)

100g extra virgin olive oil

400g tomato puree

2 tsp smoked paprika

2 x fresh large red chillies (50g)

1 x fresh red bird’s eye chilli (2.5g)

Method

1. Carefully char capsicum over a flame or rotate under a grill until blackened. Move to a bowl and cover with a lid for 5 minutes to help loosen the skin.
2. Remove and discard the blackened skin and also the seeds. (Alternatively purchase pre-roasted capsicums from a delicatessen or jar)
3. Place spices and salt into the mixer, toast 5 minutes / varoma temp / speed 1 / mc off
4. Grind 1 minutes / speed 9 / mc on
5. Remove spice powder, without washing the mixer add garlic, chop 3 seconds / speed 7 / mc on
6. Add oil, cook 2 minutes / 100 degrees / mc on
7. Add remaining ingredients, blend 30 seconds / speed 7 / mc on
8. Use as a finishing condiment or marinade for roast, pan fried or barbecued beef, lamb, chicken, fish and vegetables, or added to mayonnaise for a spicy dip
9. Omit chillies for a mild version

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