Harissa paste

Red pepper sauce used in north African food

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Rating: (1)Cooking Method: GrillReady In: 1 hours Prep Time: 1 hours Cook Time: N/A
Suitable for:HalalKetogenicKosherLong-lifePescetariansPregnant WomenVegansVegetarians

I prefer to make my own sauce as it tastes better than jarred stuff and it doesn't contain any preservatives or other 'chemicals'


  1. Grill the peppers, turning regularly, until the skin is blackened, then leave to cool
  2. Toast the whole spices and then grind together into powder
  3. Finely dice the onion, garlic and chillis
  4. Fry the onion, garlic and chilli in the olive oil until softened
  5. Peel the peppers, then halve and deseed them
  6. Put everything into a blender and blitz until a smooth paste is formed.


  • 2 red bell peppers
  • 1 medium red onion
  • 2 chilli peppers
  • 5 cloves garlic
  • 1 lemon
  • 1tbsp tomato purée
  • 2tsp coriander seeds
  • 1tsp whole cumin
  • 1tsp caraway seeds
  • 1tbsp smoked paprika
  • Pinch saffron
  • Pinch salt
  • Pinch ground black pepper
  • 1tsp olive oil


  • Chopping board
  • Knife
  • Storage jar
  • Spice grinder


This mix will last around 6-8 weeks in a sealed jar in the fridge

Nutritional Facts

    • Minerals
    • Vitamins

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