Harissa Paste

Love spicy food? Then you'll love this North African spicy paste. It's great as a dip, spread, recipe ingredient or for those who are more daring, enjoy it on its own! We also carry pre-made harissa sauce, which is a great way to try start out.
April 03, 2019
Total time:
20 Minutes



Grill the red peppers: Heat the grill to a high temperature. Pierce the red peppers and grill for 15 minutes until tender and blackened. Alternatively roast them over the gas burner.

Tip: Place them in an air tight container or a heat-proof plastic bag and close tightly while they are still hot. The steam will make peeling the peppers easier. Open the container or the plastic bag in a few minutes and remove the charred skin.


Toast the spices (Skip if using ground spices):  Place the coriander seeds, the cumin seeds and the cardamom seeds (removed from the pods) in a dry, cold pan and gradually heat them over medium fire. Toast for a couple of minutes. Allow to cool and grind them using either a coffee grinder or a mortar and pestle.


Sauté the onion and garlic: Heat one tablespoon of olive oil in a pan. Chop the onion and mince the garlic. Sauté the onion and garlic with the olive oil for 5 minutes until golden brown. Add a pinch of sugar and cook for two more minutes before removing from the heat.


Make the spicy Harissa Dip: Place all the ingredients in a blender or a food processor and process to create a smooth paste. If the paste gets too thick, drizzle a little more olive oil or tomato paste and blend again.

Comments (31)

oxAipwKEcIzqX on September 18, 2020


xFIVKsXrPJlC on September 18, 2020


fhKYujAtSIGLHWrV on September 15, 2020


vhdXZkOfC on September 15, 2020


YhUAqrOtEiwKeVcn on September 11, 2020


OtVCoJfyK on September 11, 2020


QiYuVSPl on September 08, 2020


DXfMrgFobuiUSjQ on September 08, 2020


RLqWXJGCxw on September 06, 2020


JwEGVDaehbs on September 06, 2020


Leave a comment