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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 300 ml
- 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