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…

How to make harissa paste


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 puré
  • 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!





Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!


Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine