How to make harissa

This Moroccan chilli paste is very popular now, and is used to add flavour and kick to tagines and stews, and as a condiment. There are several brands but none as good as your own.

How to make harissa

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.

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