Step 1

Mix the harissa powder and water in a small bowl. Let the mixture sit to rehydrate for 2 minutes (or longer).

Step 2

Next, mix in the lemon juice (or vinegar) and olive oil. Stir until you have a thick paste.

Step 3

Finally, add in the tomato paste. The harissa paste should be glossy with a thick texture.

Step 4

Have a small taste. For more heat, add chilli powder to taste – one pinch at a time. I typically add another ¼ teaspoon of chilli powder (Aleppo pepper).

Step 5

Use right away or transfer the harissa paste to a jar with a tight-fitting lid and store it in the refrigerator for up to a week.