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.
