Harissa Paste


Harissa Paste

Harissa is a middle eastern spice paste that is full of flavor! It pairs fantastically well with lamb and chicken and is also great on vegetables too! In this recipe I have used roasted red peppers and some smoked paprika for that extra depth of flavor. Home made is always better in my opinion and it only takes 10 minutes to make. This also stores well in a jar in the fridge for up to two weeks, if you don’t eat it all before then!

Prep Time:

10 mins

Cook Time:

5 mins


10 servings


2 red chillies

3 cloves garlic

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp smoked paprika 

2 Tbsp tomato paste

3 Tbsp olive oil

1-2  roasted red peppers ( from a jar depending on the size, start with one if they are big )

Juice of 1 lemon 

½ tspn salt

Cooking Instructions

Heat a pan on medium heat and toast your cumin and coriander seeds for about 5 minutes stirring often. Once toasted crush into a fine powder using a mortar and pestle or spice grinder.  Then blend everything together in a blender until smooth. Taste and adjust the salt if needed. Store in the fridge in an airtight jar.

Tip:  to add a longer shelf life to your harissa  pour a small amount of olive oil into the top of your jar and swirl jar to coat the top of your paste in the oil, this will help preserve it and prevent mould.