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300 ml
jarEasy
By Tasos Gaitanos and Alex Large
Published 2023
Deep in flavour and heat, harissa is traditionally made in a pestle and mortar but we always do it in a food processor. It’s super easy to make and much tastier than shop-bought varieties. Our version has a smokiness that only ancho chillies can provide. We include a Romano pepper – the long, pointy red ones – but if you can’t find them, use half a regular red pepper.