You won’t regret making the quantities in this recipe. Unlike shop-bought Harissa. This is sweet, smokey and not too spicy. It’s the perfect condiment to add, to pretty much anything from your breakfast eggs to lentil soup.


Serves 6

  • 1 Jar roasted sweet red pepper 
  • 300g red chillies. 
  • 6 cloves garlic
  • 6 tsp cumin seeds
  • 3 tsp Caraway seeds
  • 1tsp Paprika 
  • 1tsp Nigella seeds 
  • 1tbs tomato puree
  • 1tbs red wine vinegar
  • 250mls good olive oil and a little to our over the harissa to store. 
  • Salt and pepper to taste 

The how to:

Dry roast the cumin and caraway seeds for a minute or so. Set aside. 

De-seed the chillies and add them to a food processor or blender with half of the roasted spices. Blend to a smooth paste. Add the jar of pepper (approx 400g). I like to add the whole jar as I don’t like the Harissa too spicy. Add less if you want more of a kick. 

Add the peppers, remaining cumin and caraway and garlic. Blend until smooth. Add the remaining ingredients and mix until well combined. 

Transfer to sterilised jars and cover with a little more olive oil. This will keep in the fridge for a few months. 

Why it’s so good

The flavour will get better over a few weeks. It’s pretty pungent (spicy), so may aggravate Vata and Pitta dosha. A little in Autumn and Winter will be fine, just don’t over do it. Although, it’s difficult to resist. It’s great as a marinade to add a sweet, smokey flavour.