Grill two red peppers until completely blackened, leave to cool, then peel away the skin and remove the core and seeds. Remove the stalks and seeds from 18 fresh red chillies and roughly chop.
Step 2
Put the chillies in a food processor with four to six peeled garlic cloves, 5ml (1 level tsp) ground cumin and 2.5ml (1⁄2 level tsp) ground coriander and blend to a rough paste.
Step 3
Add the cooled, peeled peppers, 5ml (1 level tsp) coarse salt, 45ml (3tbsp) white wine vinegar and 30ml (2tbsp) olive oil.
Step 4
Blend for 1-2 min until the mixture is fairly smooth. Spoon into a small jar, cover with a layer of olive oil and refrigerate for up to three months.
Use this mild harissa sauce recipe on these GH recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
