| 7 | 30 | 179 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 4 |
| 16 pepper(s) | Red chili pepper (also chile or chilli) (use dried guajillo chilies, soaked in water overnight) |
| 1 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1/2 tsp | Salt |
| 3 clove(s) | Garlic |
| 2 tbsp | Lemon juice |
Soften Guajillo Chillies in hot water
Once Chillies are softened, remove from water, *reserve the water to use with other soups or sauces as an amazing flavour enhancer
Add the chilies and all other ingredients to a food processor. Blend until paste consistency.
Harissa will stay good in the refrigerator for a couple of weeks.
| Vegetables | 2.3 |
