Name: Harissa Paste
Yield: Makes one 300ml jar
Cuisine: British
Ingredients: 1 tbsp olive oil; 10 whole dried Kashmiri or guajillo red chillies; 1 tsp cumin seeds; ¼ preserved lemon, diced; 1 tsp caraway seeds; juice of a ½ lemon; 1 tbsp sugar; 1 tbsp pomegranate molasses; 4 whole dried ancho/pasilla chillies (or 2 chipotle chillies); 1 tsp sea salt flakes; 2 tsp smoked paprika; 1 tbsp rose petals; ½ tsp black peppercorns; 2 tbsp tomato purée; 1 Romano red pepper, roughly chopped; 4 garlic cloves, roughly chopped; 2 tbsp red wine vinegar; a pinch of cayenne pepper (optional)

Preparation info

Makes one
300 ml
jar

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

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.