Homemade harissa
Homemade harissa paste made with roasted peppers, garlic, and spices - slow-cooked for deep flavour and preserved in olive oil. A versatile condiment that adds heat and richness to countless dishes.
Updated : 08 December, 2025
Easy
About 20 min.
Ingredients
500 grams
Red bell pepper
1
Red chilli pepper
6
Garlic
4 tablespoon
Olive oil
1 teaspoon
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 125C and line a roasting tray with baking paper.
Step 2
Place the red peppers skin-side up on the tray along with the chillies and garlic cloves. Drizzle with 2 tablespoons of olive oil and roast for 1 hour, until the peppers look slightly wrinkled. Remove from the oven and allow to cool.
Step 3
Once the peppers, chillies, and garlic are cool enough to handle, chop them very finely or blitz them in a food processor.
Step 4
Heat 2 tablespoons olive oil in a large pan over medium–low heat, then add the pepper mixture, cumin, coriander, and salt. Cook gently for around 45 minutes, stirring occasionally, until the liquid has evaporated and the mixture becomes fairly dry. Taste and adjust the salt if needed.
Step 5
Transfer the finished harissa to a sterilised jar, leaving a little space at the top. Pour olive oil over the surface to cover it (this acts as a preservative).
Step 6
Seal the jar and store in the fridge for up to one month.
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