Harissa Paste

Harissa Paste

Serve alongside BBQ'd meats, or use a marinade. Eat just with pitta and tzatziki for a punchy appetiser.


  • Roast the red peppers (or use jarred red peppers if you don't have any fresh). Meanwhile soak the red chilli's in a covered bowl with some boiling water for 30 minutes.
  • Grind the coriander and cumin in a pestle and mortar
  • Place all the ingredients in a food processor, blend well adding olive oil to thin down the paste. Taste and add more salt or white wine vinegar if required to balance the flavours.
  • Chill before serving


  • If using a mild dried chilli, you don't need to add the roasted red peppers, just use lots more chillies.
  • If you're using chilies that could kill a man (as with those I had in the cupboard), add the roasted red peppers to tame the sauce.

Main Ingredients

Whole Dried Red Chilli's
5, dependant on the heat
3 cloves
Roasted Red Peppers
2, cooled
White Wine Vinegar
1 tbsp
Dried Cumin Seeds
1 tsp, ground
Dried Coriander Seeds
1 tsp, ground
Olive Oil
3 tbsp
1/2 tsp

Recipe Information

  • Cook Time: None
  • Prep Time: 30 minutes
  • Yield: 1 medium jar
Recipe published on .