How to make harissa paste
This potent North African chilli paste is perfumed with caraway seeds, garlic and coriander. It can be used as a base for stews and tagines, as a condiment with meat or fish and is widely available across supermarkets – although much better to make yourself…
Try this recipe…
- 275g red chillies
- 2 tbsp toasted and ground cumin seeds
- 3 large crushed garlic cloves
- A good pinch of sea salt
- 2 roasted and skinned red peppers
- 1 tbsp sun-dried tomato purée
- A splash red wine vinegar
- 1/2 tbsp smoked paprika
- 4 tbsp olive oil
1. Deseed the chillies and roughly chop them. Put them into a food processor with the cumin seeds, garlic and sea salt, and whizz until as smooth as possible.
2. Add the peppers, the sun-dried tomato purée, a splash red wine vinegar and the smoked paprika, and whizz until smooth.
3. Turn out into a bowl and stir in the olive oil. Taste and season.
4. Spoon into a sterilised jar, cover with a film of olive oil and keep in the fridge for up to 1 month.
Now, see our harissa recipe collection, and be inspired!