Harissa paste

    10 min

    Making your own harissa paste is so easy and tastes better than supermarket own version by miles. This accompanies my Moroccan meatball feast and harissa chicken recipes. I use fresh red chillies rather than dried ones as they are less pungent and don't over power the other flavours.


    Yorkshire, England, UK
    18 people made this

    Makes: 1 jar harissa paste

    • 125g fresh red chillies, roughly chopped
    • 1 heaped teaspoon chopped fresh mint
    • 10 garlic cloves, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground caraway seeds
    • 125ml olive oil
    • 1/2 teaspoon salt

    Prep:10min  ›  Ready in:10min 

    1. Combine the chillies, mint and garlic and all the spices and 1 tablespoon of the oil and 1/2 teaspoon of salt into a food processor or blender for approximately 20 seconds until smooth. Gradually add the rest of the oil, ensuring that all the ingredients have blended well.
    2. Spoon the paste into the sterilised jar cover with a thin layer of olive oil and seal, label the date on the jar and use within 1 to 2 weeks.

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