How to make harissa paste

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This potent North African chilli paste is perfumed with caraway seeds, garlic and coriander. It can be used as a base for stews and tagines, as a condiment with meat or fish and is widely available across supermarkets – although much better to make yourself…

Try this recipe…

275g red chillies
2 tbsp toasted and ground cumin seeds
3 large crushed garlic cloves
A good pinch of sea salt
2 roasted and skinned red peppers
1 tbsp sun-dried tomato purée
A splash red wine vinegar
1/2 tbsp smoked paprika
4 tbsp olive oil

1. Deseed the chillies and roughly chop them. Put them into a food processor with the cumin seeds, garlic and sea salt, and whizz until as smooth as possible.

2. Add the peppers, the sun-dried tomato purée, a splash red wine vinegar and the smoked paprika, and whizz until smooth.

3. Turn out into a bowl and stir in the olive oil. Taste and season.

4. Spoon into a sterilised jar, cover with a film of olive oil and keep in the fridge for up to 1 month.

Now, see our harissa recipe collection, and be inspired!