Red Harissa

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Set a Table

Set a Table

By Karen Dudley

Published 2018

  • About

This is a fierce North African chilli paste with a thousand spicy uses. We use it for a flavoured butter, stirred through crème fraîche and smeared on roasted lamb or aubergines.


  • tsp caraway seeds
  • tsp coriander seeds
  • 100 g red chillies, deseeded
  • 4 garlic cloves
  • ½ tsp salt
  • ¼ cup sundried tomatoes, soaked
  • ¼ cup olive oil


Dry toast the caraway and coriander seeds in a small pan until fragrant, about 3–4 minutes.

Put the fragrant seeds into a spice grinder and grind as fine as you can.

Place the chillies, garlic, salt and sundried tomatoes into a food processor and purée to a paste, slowly drizzling in the olive oil. Press into a jar and cover with oil to prevent oxidation.

This harissa should keep well in the fridge for a week. You can also freeze it in small bags for later use.