Harissa paste

Harissa paste

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(1 ratings)

Prep: 15 mins Cook: 5 mins


Makes 235ml

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal62
  • fat6g
  • saturates1g
  • carbs0.4g
  • sugars0.2g
  • fibre0.3g
  • protein0.4g
  • salt0.1g


  • 2½ tsp coriander seeds
  • 2½ tsp caraway seeds
  • 2½ tsp cumin seeds
  • 5 dried guajillo chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 5 red chillies, halved and deseeded
  • 6 garlic cloves, chopped
  • small bunch coriander
  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 125ml olive oil, plus extra for pouring
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • chipotle paste


  1. Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

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