Harissa paste

Harissa paste

I only discovered Harissa paste in the last few months and I can’t get enough of it! When I was first making it I was a bit anxious with the amount of chilli’s so I had my glass of milk ready as a emergency. But I am still here, it was not as hot as I feared. The only side effect that it had on me was chilli fingers so wear some light disposable gloves when chopping up these chilli’s.


  • Juice of 1 Lime
  • 6 red chillis
  • 1 tbsp tomato puree
  • 2 garlic cloves
  • 3 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 6 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped coriander
  • 1 tbsp smoked paprika


  1. Preheat oven to 200 degrees.
  2. Roast chilli’s in hot oven for approx 20 mins until slightly charred.
  3. After cooking place the chillis in a bowl and cover with clingfilm and allow to cool.
  4. When cooled remove the skins from the chillis.
  5. Toast the cumin and coriander seeds for a few mins in a pan until fragrant.
  6. Put all the ingredients in a blender.
  7. Blend until smooth.

This can be stored in a fridge up to 3 days and used in various dishes which I will post over the next few weeks.

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