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Moroccan Red Harissa Recipe

Course Sauce
Cuisine Moroccan
Cook Time 25 minutes
Total Time 25 minutes
Servings 6
Author Florentina


  • 4 red bell peppers roasted
  • 2 red chile peppers + more to taste
  • 3 tbsp extra virgin olive oil
  • 4 cloves Garlic grated
  • 2 tbsp red wine vinegar
  • 1 tsp cumin
  • 1 1/2 tbsp smoked paprika
  • Sea salt to taste


  • On a hot cast iron plate roast the peppers on medium flame until charred on all sides. Transfer to a bowl and cover tightly with plastic wrap until cool enough to handle. Once the peppers have cooled remove and discard the charred skins and core. You can keep the seeds and skins from the chile peppers if desired for extra heat.
  • Transfer the cleaned peppers to the bowl of a food processor together with the olive oil, garlic, vinegar, smoked paprika, cumin and sea salt. Process until smooth. Transfer to a bowl and adjust seasonings with more sea salt and vinegar. Serve next to roasts, steaks, dipping sauce or marinade.