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Homemade Harissa Chili Oil

It adds a delightful kick to whatever dish you're using it in. Commonly used as a finishing oil


20-gm Kashmiri chili

20-gm dry red chili

4 garlic cloves

2 cups boiling water

1 ½ tsp cumin seeds

1 tbsp coriander seeds

1 tsp caraway seeds

1 tsp salt

1 tsp Kashmiri chili powder

1 tbsp lemon juice

2 tbsp vinegar

6 tbsp olive oil

1 tbsp tomato paste

1 tsp rose water


1. Toast chilies and garlic cloves until fragrant for 2-3 minutes on dry heat

2. Remove the garlic cloves and place the chilies in a bowl

3. Pour boiled water and soak for 30 minutes

4. Toast cumin, coriander and caraway seeds for 2-3 minutes until fragrant on dry heat

5. Transfer to a mortar and crush with a pestle

6. Sift the soaked chilies and blend with crushed spices, salt and Kashmiri chili powder

7. Squeeze lemon juice along with apple cider, olive oil, tomato paste, rose water and toasted garlic to the blender with chilies

8. Transfer chili oil to a jar and keep refrigerated

9. Chili oil stays fresh for 1-2 weeks

10. Ready to Enjoy!



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