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Keto Harissa paste


Prep Time
10 minutes
Cook Time
5 minutes


150g roasted red capsicum, skins removed (or 200g fresh)

1 tsp cumin seeds

1 tsp fennel seeds

2 tsp coriander seeds

5 peppercorns (or . tsp ground pepper)

2 tsp salt

4 cloves garlic (20g)

100g extra virgin olive oil

400g tomato puree

2 tsp smoked paprika

2 x fresh large red chillies (50g)

1 x fresh red bird’s eye chilli (2.5g)


  1. Carefully char capsicum over a flame or rotate under a grill until blackened. Move to a bowl and cover with a lid for 5 minutes to help loosen the skin.
  2. Remove and discard the blackened skin and also the seeds. (Alternatively purchase pre-roasted capsicums from a delicatessen or jar)
  3. Place spices and salt into the mixer, toast 5 minutes / varoma temp / speed 1 / mc off
  4. Grind 1 minutes / speed 9 / mc on
  5. Remove spice powder, without washing the mixer add garlic, chop 3 seconds / speed 7 / mc on
  6. Add oil, cook 2 minutes / 100 degrees / mc on
  7. Add remaining ingredients, blend 30 seconds / speed 7 / mc on
  8. Use as a finishing condiment or marinade for roast, pan fried or barbecued beef, lamb, chicken, fish and vegetables, or added to mayonnaise for a spicy dip
  9. Omit chillies for a mild version

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2 comments on “Keto Harissa paste

Sue Frahn says:

The harissa paste is divine, we marinaded a leg of lamb 24hrs and it was devoured to the bone. We also scraped some of the harissa paste marinade off the lamb before we cooked it and put it on the super dough pizza bases, yuuum. 👅

Thermo Foodie and The Chef says:

Drool!! thank you! xx

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