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Harissa Paste
Gluten Free, Dairy Free, Vegan




Ingredients:

1 roasted red pepper
2 tsp Red Chili, deseeded and diced
2 tsp Red wine vinegar
2 Tbsp Organic Tomato Paste
1 Tbsp Grapeseed or Olive Oil
1 tsp Spice Sanctuary Cumin Seeds
1 tsp Spice Sanctuary Coriander Seeds
2 tsp Garlic, minced
1/4 tsp Spice Sanctuary Paprika
Sea Salt to taste


How to Make:

1. Put all the ingredients into a blender or chopper and process into a smooth paste. Some Harissa recipes call for lemon juice but our coriander seeds have a high ester content giving this paste the citrus flavour it requires without overpowering.
2. Refrigerate until ready to use. Should keep for upto a week.



How to Enjoy:

Use as a marinade on shrimp, fish, meat for the grill. Add a little to soups. Made a bigger batch for a pasta sauce. Makes a great spicy homemade Ketchup too!

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This recipe is proprietary and protected by Copyright 2013, Spice Sanctuary Inc.