Homemade Harissa


Harissa is a hot chili paste used in North African cooking. The level of heat depends on the dried chilies you use, and whether you leave the seeds in the chilies or not. I like a lot of heat , So I use my homegrown Scotch Bonnet and leave in the seeds.

The capsaicin in the chili pepper is said to increase the bodies blood clot dissolving system, open up sinuses, and break up mucus in the lungs.

Chili peppers are also antibacterial, and high in antioxidants.

It has been reported that consuming chili speeds up the bodies metabolism.

Homemade Harissa ( 1 Cup )


1 Ounce of Dried Chilli
6 Cloves of Garlic
½ Salt
6 Tablespoons Olive oil
1 tsp coriander, toasted and freshly ground
1 tsp cumin, toasted and freshly ground
1 tsp fennel seed, toasted and freshly ground


Process the mixture in a food processor until it is smooth and thoroughly combined.
Move the harissa to a glass jar with a lid.
Cover the harissa with a little olive oil so that it is not exposed to the air.
If the mixture remains covered with a little oil it will last for months in the refrigerator.
I like to use more oil as i go along so it makes a lovely dipping oil

Consume ;

It tastes yummy on it’s own just lightly spread on homemade ciabatta.


3 Responses to “Homemade Harissa”

  1. on 01 Sep 2009 at 7:48 am Rick

    Do not breathe on anyone for at least a week!

  2. on 06 Sep 2009 at 9:14 pm Matron

    Hot Stuff!

  3. on 10 Sep 2009 at 6:38 pm Porl

    It tastes divine just spread lightly on fresh made bread , a real seasonal hit for me, Rick try it you may like it.

    It’s not just chilli that hits you it’s all the toasted spices.

    If you top it up in a jar with oil as you go along , you end up with an awesome dipping/ cooking oil.

    Considering the prices they charge one ina supermarket , this has to be one of the best recipes I’ve managed to adapt to date.

    Apart from the oil and the cumin all from the garden , mmmmmmm delicious.

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