1. Safety + ratio

   • Wear gloves and keep hands away from eyes/nose.

   • Base ratio: 25% chilies to 75% sweet red peppers (by weight).

2. Prep chilies & peppers

   • 100 g chilies (keep seeds for heat; remove for milder).

   • 300 g red peppers (sweet bell).

   • Trim stems, halve lengthwise.

3. Peel the garlic

   • 1 head garlic, cloves peeled.

   • Tip: smash ends to speed peeling.

4. Roast everything

   • Spread peppers, chilies, and garlic on a tray.

   • 1½ Tbsp kosher salt sprinkled evenly.

   • Generous olive oil drizzle to coat.

   • Bake 200°C / 390°F for 35–40 min (pull early if edges darken too fast).

   • Ventilate the kitchen—pepper fumes are no joke.

5. Toast the spices

   • In a dry pan on high: 2 tsp cumin seeds + 2 tsp coriander seeds.

   • Toast until fragrant/darkening and a few pops.

   • Grind hot to a fine powder.

6. Skin & save

   • Let tray cool slightly, peel off pepper skins (as much as you can—perfect is not required).

   • Discard skins, but save all juices/oil/salt from the tray.

7. Blend (chunky, not smooth)

   • To a food processor, add:
     • Roasted peppers, chilies, garlic + roasting juices/oil
     • Ground cumin+coriander
     • 6 Tbsp lemon juice
     • 2 Tbsp vinegar
     • 4 Tbsp tomato paste

   • Pulse just until combined—leave small pepper bits; don’t puree silky.

8. Taste & adjust

   • Balance to preference:
     • More lemon for freshness
     • Pinch salt if needed
     • Tiny vinegar splash for tang
     • Olive oil for richer mouthfeel

9. Jar & store

   • Pack into a clean jar, smooth the top.

   • Film with olive oil to cover the surface (slows oxidation).

   • Refrigerate up to 4 weeks; top up oil after each use.

     Notes

• Heat control: keep chili seeds for kick; remove for mild. Mix different chilies to tune flavor.

• Texture: Harissa should be spoonable and thick, not a watery sauce.

• Use cases: marinade base, sandwich spread, stew booster, eggplant/tomato dips.