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+ servings

Roasted red pepper & sriracha harissa

This charred red pepper and sriracha harissa is my go to spicy sauce. SOOOOO good!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mediterranean, Worldwide
Keyword Harissa
Servings 20 people
Calories 28kcal


  • 3 red peppers charred, peeled & deseeded
  • 2 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1.5 tbls crushed garlic
  • 3 tbls sriracha
  • 3 tbls olive oil
  • salt
  • pepper


  • Char the peppers over gas hob until black & charred. Once roasted, place in large mixing bowl and cover immediately with clingwrap for 15 minutes to allow them to sweat.
  • Peel charred skin from peppers and deseed *see tip*
  • Roughly chop peppers and place in food processor.
  • Place remaining ingredients into food processor and blitz until a smooth paste.
  • Store in an airtight container in the fridge for up to 3 weeks.



Essential Tools 

  • tongs
  • gas cooker *see tip*
  • measuring spoons
  • large mixing bowl
  • food processor


  • if you don't have a gas cooker at home you can use a bbq or blowtorch instead
  • it's easier to peel the charred skin under running water
  • depending upon your spice tolerance levels, it may be best to start with 1 tbsp of sriracha and add to taste


Calories: 28kcal | Carbohydrates: 1g | Fat: 2g | Sodium: 59mg | Potassium: 48mg | Vitamin A: 565IU | Vitamin C: 24.8mg | Calcium: 6mg | Iron: 0.3mg