Harissa Paste

Published 2nd December, 2019

Preparation: 15 Mins   Cooking: 5 Mins


  • 300gm Roasted Capsicums
  • 1 tbls Smoked Paprika
  • 1 tsp Sweet Paprika
  • 1 tsp Sea Salt
  • 1 tsp Dried Chilli Flakes
  • 5 Cloves Garlic
  • 1 Fresh Red Chilli (optional)
  • 2 tbls Olive Oil
  • 2 Lemon Juice


  • 1 tbls Coriander Seeds
  • 1 tbls Cumin Seeds
  • 1 tsp Caraway Seeds
  • 1 tsp Fennel Seeds


  1. For the spice mix, gently dry toast the coriander, cumin, caraway & fennel seeds in a small pan over a low heat, allow to cool then grind in a spice grinder or mortar & pestle.
  2. Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined.
  3. Pour into sterilised jars & refrigerate.


  1. Harissa paste will keep in the fridge for up to 10 days, it’s delicious served with chicken, seafood or beef & works well as a marinade for chicken.