Homemade Harissa Paste
This homemade harissa paste is an easy way to add depth, heat and richness to everyday meals. Keep a jar in the fridge and you’ll have a quick spoonful of flavour ready for marinades, soups, stews, sauces, dressings or roasted vegetables. See the tip box for more serving ideas.
Course Dip, Salad, Salads, Side Dish, Sides & Dips
Cuisine International, Moroccan, North African
Servings 500 ml
Equipment
- 1 Blender
- 1 sterilised kilner jar
Ingredients
- 200 g 2 red peppers, roasted or from a jar, roughly chopped
- 30 g garlic 4 whole cloves
- 10 dried chillies long type
- 1 tbsp coriander seeds whole
- 1 ½ tsp cumin seeds whole
- 1 ½ tsp caraway seeds whole
- 1 tsp sweet paprika
- 1 tsp Himalayan salt
- 1 tbsp tomato puree
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 100 ml extra virgin olive oil
Instructions
- Roast red peppers as per Maggie's Tip below. Place chilli and whole garlic clove in a small bowl, submerge in boiling water, cover with plastic wrap and leave till chillies rehydrate and soften (20-30 mins), then strain. Remove chilli stems then roughly chop chillies and garlic and place in food processor.
- Place coriander, cumin and caraway seeds in a dry pan and toast over medium-high heat until fragrant, 2-3 minutes. Finely blitz in spice grinder then add to the food processor. Pulse briefly until roughly chopped and combined. Add sweet paprika, salt, tomato puree and red pepper and blitz again until soother. Next add lemon juice, white wine vinegar and ¾ of the olive oil. Blitz till smooth, scraping down occasionally. Adjust seasoning to taste.
- Transfer to sterilized jar and cover with remaining olive oil. Store in fridge up to 3-4 months.
Maggie's Tips
To roast the peppers: Place whole raw peppers directly over gas flame or grill pan for about 5 minutes, turning often until the skins are blistered and blackened. Transfer to a roasting tray and bake at 180°C for 20 to 30 minutes until the flesh is soft and shrivelled. Place in a bowl, cover with cling film and leave to cool. Then peel off skins and remove any seeds; the skins should slip off easily if well roasted.
How to use Harissa paste
- Stir into yoghurt for a quick spicy dip or sauce (great with roasted veg or wraps).
- Mix with olive oil + lemon and drizzle over grain bowls, salads, or hummus.
- Rub onto roasted vegetables (cauliflower, carrots, sweet potato = harissa heaven).
- Add to soups and stews for warmth and depth - especially lentil or tomato-based ones.
- Swirl through pasta with a splash of pasta water and a little garlic for an instant spicy sauce.
- Spread inside sandwiches or toasties instead of mayo.
- Harissa butter or tahini: mix into softened butter (or tahini) for an addictive topping.
- Use as a marinade for tofu, fish, chicken, lamb, pork or beef just add olive oil and a pinch of salt.
- Spoon on top of Eggs: a tiny spoon in shakshuka, scrambled eggs, or fried eggs on toast.
- Serve on top of cooked steak, lamb chops, kofta, chicken and fish.
- Add to stir-fry prawns for a spicy kick.