Preparation info
  • Makes one

    300 ml

    • Difficulty


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.