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roasted pepper harissa

Normally I'm not a fan of red bell peppers (capsicums) but this homemade Harissa, a North African chili paste, made with roasted pepper is something I can't get enough of! I've seriously been eating it all week long.

It amps up avocado toast in the morning and is a delicious addition to any meal. I think aside from the enlivening taste, I love that it's sugar-free. Many store-bought brands of hot sauce tend to have a lot of sugar to balance out the spiciness.


(Makes 1 cup)

1 whole red bell pepper

2 fresh fresno chili peppers

3 garlic cloves

3 tablespoons sun-dried tomato paste

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon salt

2 tablespoons lemon juice

3 tablespoons olive oil

  • Preheat the oven to 400°F (200°C) Roast the red bell pepper and chilis until softened, about 35-40 minutes, turning a few times to roast evenly. Wrap the bell pepper in a tea towel and set aside.

  • Peel the charred skin off of the peppers, and remove the seeds (keep the chili pepper seeds if you like you like it spicy). In a high-speed blender of food processor, blend all the ingredients together. Keep refrigerated in an air-tight glass jar.

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