Skip to recipe

Open full page ↗

Harissa paste with dried red chillies
Photo: Miansari66, Wikimedia Commons, CC0 (cropped)

Sauces

Harissa

Harissa made with dried red chillies, garlic, coriander seeds and olive oil. The recipe serves 50; change the portions and units below and the amounts update.

  • Serves 50

Method

  1. Dry roast the coriander and coriander seeds and grind.

  2. Soak the chillies in enough hot water to cover for 15-20 minutes or until soft.

  3. Drain and place in food processor with water from soaking.

  4. Add garlic, coriander and salt and process until smooth.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Keeps for up to three months in fridge or 1 year in sealed jars add tomato puree to reduce heat!

Shopping list for 50 portions

Fruit & veg

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Harissa” and the original recipe card.