Homemade harissa paste

Ingredients

• 4 shallots (or small onions)
• 4 tablespoons frying oil
• 8 cloves garlic
• 8 chili peppers (seeds removed, I used bird's eye chilies, they are very spicy, you can use less)
• 4 teaspoons ground cumin
• 4 teaspoons ground dried coriander
• 2 teaspoons paprika powder
• 1 red bell pepper*
• 4 teaspoons tomato paste
• salt (to taste)

Instructions

1. 1

   Chop onions, garlic, chili and bell pepper very finely.

2. 2

   Heat the oil in a frying pan, add the onions, cook for about 6 minutes until translucent, then add the garlic, chili, and spices, cook for a minute.

3. 3

   Add the bell pepper, cook for about 5 minutes, until tender.

4. 4

   Add the tomato paste, cook, stirring, for 2-3 minutes, season with salt to taste.

5. 5

   Pulse the content of the pan in a food processor until it becomes a thick paste.

6. 6

   Store in the fridge, in a closed container. If the paste will be stored for more than a few days, it must be topped with a thin layer of olive oil, it can also be frozen.