How to make Harissa paste

Making your own Harissa paste is incredibly easy and once you taste it, you won't be able to stop using it. Perfect as a marinade for meat or a fiery dressing for roasted vegetables.
Course Condiment, Gluten free, Harissa, Sauce, Vegan, Vegetarian
Cuisine Moroccan
Keyword Harissa, Harissa paste, home-made harissa paste
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 300 ml
Calories 26kcal
Author Alida Ryder


  • 2 x red bell peppers/sweet pimento peppers charred and skins removed
  • 5 peeled garlic cloves
  • 1 x 400g can chopped tomatoes drained (include the juice for a more saucy consistency)
  • 1 tablespoon smoked paprika
  • 2 x fresh red chillies I used Serenade peppers but jalapenos will also work
  • 1 x fresh red bird's eye chilli
  • 5-6 tablespoons olive oil
  • salt & black pepper to taste

for the spice mix

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried chilli flakes


  • Toast all the spices (in the spice mix) over medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
  • In a blender/food processor, combine all the remaining ingredients along with the spices then blend well until you have a brick-red, vibrant paste. Season to taste then transfer to jars.



  • Nutritional information is worked out per tablespoon of Harissa paste. The full recipe makes 300ml (just over 1 cup) of Harissa paste. 


Calories: 26kcal | Carbohydrates: 1g | Fat: 2g | Sodium: 20mg | Potassium: 59mg | Vitamin A: 405IU | Vitamin C: 14.4mg | Calcium: 9mg | Iron: 0.3mg