1 red bell pepper
¼ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp caraway seeds
½ tbsp olive oil
1 small red onion, roughly chopped
3 garlic cloves, roughly chopped
2 medium–hot fresh red chiles,
seeded and roughly chopped
½ tbsp tomato paste
2 tbsp lemon juice
2 to 3 tsp coarse sea salt

Preheat the grill to high, then grill the bell
pepper for 15 to 20 minutes, or until blackened all over. Transfer
to a bowl, cover it with plastic wrap and allow to cool. Then peel
the pepper and discard its seeds.

Place a frying pan on low heat and lightly dry-roast the coriander,
cumin and caraway seeds for 2 minutes. Remove them to a
mortar and use a pestle to grind to a powder.

Add the olive oil to the frying pan and heat, then fry the onion,
garlic and chiles on medium heat for 6 to 8 minutes, to a dark
smoky color. Cool slightly, then tip into a blender or a food
processor. Add the remaining harissa ingredients, including the
grilled pepper and ground spices, and blitz together to make a

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