I always have a jar of this harissa paste tucked in the fridge — it’s become one of my favourite ways to add quick flavour to everyday meals. A spoonful stirred into a dressing, folded through hummus, or brushed onto meat before grilling transforms even the simplest ingredients. Once you start using it, you’ll wonder how you ever cooked without it.Harissa is one of those condiments I didn’t realise I needed until I started making it myself. The store-bought jars never quite captured the brightness or warmth I was after — they were either too harsh, too vinegary, or missing that deep, smoky sweetness that fresh roasted capsicum brings. Once I made my own version, everything changed.
At its heart, harissa is incredibly simple: roasted capsicum, chillies, garlic, warm spices and good olive oil. But when you make it with care – letting the capsicums blister and soften keeping all their sweet juices, toasting the spices until fragrant – the result is a paste with real personality. Rich, earthy, and full of colour.
I keep a jar in the fridge most weeks because it works so beautifully with the way I cook. Whether I’m throwing together a quick dinner, grilling something on the bbq, or making a salad dressing on the fly, harissa gives me that gentle nudge of flavour that makes everything taste a little more intentional. It’s one of those small, reliable things that turns everyday ingredients into something special — and once you’ve made a batch, I promise you’ll find yourself reaching for it constantly.
