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Homemade harissa paste

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Course: Condiments
Cuisine: North African

Ingredients

  • 4 shallots or small onions
  • 4 tablespoons Frying oil
  • 8 cloves garlic
  • 8 chili peppers seeds removed, I used bird's eye chilies, they are very spicy, you can use less
  • 4 teaspoons ground cumin
  • 4 teaspoons ground dried coriander
  • 2 teaspoons paprika powder
  • 1 red bell pepper*
  • 4 teaspoons tomato paste
  • salt to taste

Instructions

    Cup of Yum
  1. Chop onions, garlic, chili and bell pepper very finely.
  2. Heat the oil in a frying pan, add the onions, cook for about 6 minutes until translucent, then add the garlic, chili, and spices, cook for a minute.
  3. Add the bell pepper, cook for about 5 minutes, until tender.
  4. Add the tomato paste, cook, stirring, for 2-3 minutes, season with salt to taste.
  5. Pulse the content of the pan in a food processor until it becomes a thick paste.
  6. Store in the fridge, in a closed container. If the paste will be stored for more than a few days, it must be topped with a thin layer of olive oil, it can also be frozen.

Notes

  • You can use fresh bell pepper or roasted, both versions will be good, but I prefer it with roasted pepper. I wouldn't warm up the oven only for this one pepper, though. Use it only if you're roasting bell peppers also for other purposes.
  • How to roast bell peppers: Preheat the oven to 220 °C / 450 °F / Gas Mark 8, no fan and roast until tender and browned, set aside to cool, peel and remove the seeds, chop finely and cook as in the recipe.