This fiery chilli paste is responsible for the kick to many North African dishes and can also be used as a condiment for grilled fish and meat.
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To sterilise jars, wash jars and lids in warm soapy water; rinse well. Place jars in large saucepan and cover with water. Bring to the boil; boil 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet of foil and place in a slow oven until dry. Use straight from the oven. Large, dried chillies are available from Asian food stores. Harissa is extremely hot. Serve in small amounts with meat, poultry and couscous. Harissa will keep in the fridge for up to 10 days.