Harissa Paste


Soak your dried chillies for 20-30 minutes to re-hydrate. Toast the caraway, coriander and cumin seeds in a dry pan (for about 3-5 minutes) and then grind into a powder with a pestle and mortar. Drain the chillies and mix with the roasted pepper, ground spices, garlic, lemon juice, salt, cayenne pepper, and olive oil in a blender or food processor. Adjust the thickness with a little extra oil or some water from the soaked chillies. 

The paste will keep in an airtight jar in the fridge for up to 1 month. Pouring a thin layer of olive oil over the top helps to preserve it and can be topped up every time you use some.


  • Use in multiple recipes

  • 10g hot dried red chillies (such as Ancho or Chipotle)

  • 1 whole roasted red pepper *

  • 1 tsp caraway seeds

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 3-4 cloves of garlic

  • 1 tsp salt

  • 1 tsp cayenne pepper

  • 3 tbsp extra virgin olive oil

  • Juice of 1 lemon

* Take a whole red pepper, de-seed, rub with a little oil and seasoning and roast in the oven.