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Homemade Harissa

A super easy recipe for spiced and aromatic harissa paste, perfect for adding to all sorts of recipes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: sauces and seasonings
Cuisine: North African
Servings: 1 jar
Author: Karon Grieve


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp caraway seeds
  • 1/2 tsp fennel seeds
  • 4 cloves garlic peeled
  • 2 large red chillies
  • 4 tbsp pasatta or tomato paste
  • 2 tbsp olive oil
  • pinch salt to taste
  • dash of white wine vinegar


  • Toast all the spices in a dry pan until they are aromatic, watch that they don't burn.
  • Tip from the pan on to a plate to stop them cooking.
  • Grind the spices either in pestle and mortar or spice grinder.
  • Blitz the chillies and garlic in food processor and add the pasatta, oil, salt and vinegar and blitz again.
  • Tip into a small pan and bring to the boil then lower the heat and simmer for 10 minutes.
  • Add the spices and stir well to combine.
  • Allow to cool and ladle into a sterilised jar.
  • Leave in the fridge for at least 1 hour to allow the flavours to develop.
  • Will keep in the fridge for up to a week.


vegetarian, vegan, gluten free, paleo friendly