Follow these steps for perfect results
Red Bell Pepper
deseeded and finely chopped
Garlic
roughly chopped
Sun Dried Tomatoes
soaked in olive oil
Coriander Seeds
whole
Cumin Seeds
whole
Dry Red Chillies
whole
Extra Virgin Olive Oil
none
Sugar
granulated
Salt
to taste
Roast red bell peppers in oven or wok until softened and slightly charred.
Heat a teaspoon of oil in a wok, add garlic, chopped red bell peppers, and salt.
Stir-fry on medium heat until peppers are well roasted and softened.
Roast coriander, cumin seeds, and dry red chillies in a small pan on medium heat until aromatic (about 2 minutes).
Combine roasted peppers, roasted spices, sun-dried tomatoes, olive oil, sugar, and salt in a food processor.
Process all ingredients until a smooth paste forms.
Expert advice for the best results
Adjust the number of chillies to control the spice level.
For a deeper flavor, roast the bell peppers until they are slightly charred.
Store the harissa paste in an airtight container in the refrigerator for up to 2 weeks.
Everything you need to know before you start
10 mins
Can be made ahead and stored.
Serve in a small bowl as a condiment or dollop onto dishes.
Serve with grilled meats
Add to sandwiches
Use as a pizza topping
Complements the spice and richness of the harissa.
Discover the story behind this recipe
A staple condiment in North African cuisine.