Go Back
+ servings
RAW HARISSA PASTE IN A WHITE BOWL WITH CUT RED CHILLIS ON THE SIDE
Print Recipe
5 from 1 vote

Harissa

Add some spice to your meals and try our incredible harissa paste recipe. Great as a marinade, a steak rub or add to stews and salads. We show you two versions – raw and roasted, which will you try?
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Paste
Cuisine: Tunisian
Keyword: Easy
Servings: 48 teaspoons*
Calories: 30kcal

Ingredients

For the raw Harissa Paste

  • 105 grams red chillies*
  • 3 garlic cloves, roughly chopped
  • ½ cup ground coriander
  • cup ground cumin
  • cup olive oil
  • ¼ cup salt not quite full

For the roasted Harissa Paste

  • 320 grams red chillies*
  • 3 garlic cloves, roughly chopped
  • ½ cup ground coriander
  • cup ground cumin
  • 1 ¼ cup olive oil
  • ¼ cup salt not quite full

Instructions

For Raw Harissa

  • 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.

For Roasted Harisssa

  • Preheat your oven to 180°C/360°F.
  • 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.

Notes

  • The quantities in this recipe will make one small jar approximately 250ml consisting of approximately 48 teaspoons. The nutritional information is calculated for each teaspoon.

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg