Wearing gloves (so that you don’t burn yourself) slice your chillies in half lengthwise.

Remove the seeds by pushing them out with your finger or with a paring knife. For an extra hot and spicy harissa don’t remove the seeds.

Rinse them in a colander under cold tuning water.

Roughly chop them and pat them dry.

Add them to the bowl of your food processor with the remaining ingredients (we use just under a quarter of a cup of salt).

Blitz your paste well to combine and depending on the consistency you may need to add some more oil and water.

We deliberately keep our harissa paste on the dry side to use as a rub and if we need it a little runnier then we will add some oil or water.

Place your spices in a lined baking tray, use two separate sheets so that you can easily transfer to a spice blender later on. You will need to grind them separately as they are different sizes.

Put your spices in your hot oven and roast until golden (approximately 10 minutes or so).

When cool add your spices to a spice grinder (separately) and grind into a powder.

Wearing gloves (so that you don’t burn yourself) slice your chillies in half lengthwise.

Remove the seeds by pushing them out with your finger or with a paring knife. For an extra hot and spicy harissa don’t remove the seeds.

Rinse them in a colander under cold tuning water.

Place them on a lined baking tray with some oil and sea salt. Roast in a hot oven until soft (approximately 10-15 minutes).

Put the chillis in the bowl of your food processor with the remaining ingredients (we use just under a quarter of a cup of salt).

Blitz your paste well to combine and depending on the consistency you may need to add some more oil and water.

We deliberately keep our harissa pastes on the dry side to use as a rub and if we need it a little runnier then we will add some oil or water.