Homemade Harissa


At the moment we have an abundance of Chillis, it’s pretty much the only thing that is growing for us over the super hot months.

I purposely planted more plants than I knew we would need, as I know we can easily store and use our chilli supply from summer over the entire year. One thing I’ve been wanting to make is a home made Harissa which is a North African chilli paste. We’ve seen it pop up in a few recipes but have struggled to find it in the shops.

Harissa is lovely with most meats and root vegetables.

Here is my recipe:


  • 50 grams of dried whole chilles
  • 4 garlic cloves
  • 1 teaspoon of caraway seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • Salt & Pepper to taste
  • 2 tablespoons of Olive Oil (plus extra for topping)
  • Optional Extras: For a sweeter flavour add preserved capsicums and / or tomato paste


Soak the dried chillies in boiling water for approximately 30 minutes.

Place caraway, coriander and cumin seeds in a dry frypan and on a low-medium heat cook until fragrant. Remove from the frypan and grind up using a mortar and pestle.


Wearing gloves (VERY IMPORTANT read why here), take off the stem off and carefully remove the seeds.

Place all the ingredients into a food processor and blend until a smooth paste.

Put into a sterilised jar and top with olive oil to create a seal.

This Harissa should last in the fridge up to 1 month.


2 thoughts on “Homemade Harissa”

Question or Comment? Leave it below

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Notify me We will inform you when we have these seeds back in stock. Please leave your valid email address below.
Scroll to Top