Homemade Harissa made using roasted red peppers & chillies. Harissa – a tunisian chilli sauce, packed with flavour. This recipe will add a boost to any meal. Add some paste to your bread & cheese platter, use it as a chicken kebab rub, toss it in your couscous, top it on your egg breakfast or through some hummus. It’s so versatile and adds a punch of flavour, with a chilli kick.
- 2 large red bell peppers
- 15ml (1 Tbsp) cumin seeds
- 30ml (2 Tbsp) coriander seeds
- 10ml (2 tsp) fennel seeds
- 15ml (1 Tbsp) paprika
- 15ml (1 Tbsp) smoked paprika
- 15ml (1 Tbsp) dried chilli flakes
- 6 garlic cloves, peeled
- 200g (1/2 can) peeled and chopped tomatoes
- 2-3 fresh red chillies
- 60ml (1/4 cup) olive oil
- Salt and pepper, to taste
- Pre-heat the oven to 200°C. Place the bell peppers on a baking tray and drizzle with a dash of olive oil.
- Roast the peppers for about 15 minutes, turning them around halfway. Remove the peppers from the oven and place them into a bowl and immediately cover the bowl with cling wrap.
- This allows steam to build up and makes it easier for the skins to loosen and peel off later.
- Allow to stand for about 10-15 minutes, then peel the skins off and slice the peppers into strips.
- Heat a pan to medium heat and toast the cumin, coriander and fennel seeds, and the smoked and plain paprika, until fragrant – about 1-2 minutes.
- Place the roasted peppers, toasted spices and all other ingredients for the harissa paste into a blender and blend until you have a smooth paste.
Harissa is just one of the delicious, and versatile flavours originating in Africa. There are loads more flavours, ingredients and spice mixes that are a game-changer in the kitchen. Learn more about the flavours of Africa here.
How do you use Harissa paste?
You could simply spread Harissa paste onto your toast, or add it into a dip (like hummus), or use it in a pasta, OR you could make on of our delicious recipe using Harissa.