Sugar Free Harissa

Sugar Free Harissa is a delicious spicy paste from Northern Africa made from red peppers, garlic and red chili, onion, coriander and cumin.
Course Dips and Starters, Sauces, Jams and Condiments
Cuisine Keto, LCHF, Low Carb, Moroccan, Sugar Free
Keyword chilli paste, from scratch, harissa paste, red pepper
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 serves
Calories 67kcal


  • 1 large red capsicum char grilled and skinned
  • 4 tablespoons extra virgin olive oil- EVOO
  • 2 tablespoons tomato paste sugar free or 2 tablespoons sun dried tomatoes
  • 4 teaspoons crushed garlic
  • 4 teaspoons crushed red chili or 4 long red chilis deseeded and chopped - or to taste
  • 1 teasspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons vinegar or lemon juice


  • Remove the seeds and pith from the char grilled red pepper and chop roughly.
  • Add a couple of tablespoons of oil to a small pan and add the chopped pepper, garlic and sun dried tomatoes. (if using tomato paste, add in next step.)
  • Saute lightly for about 5 minutes, until the pepper and garlic soften and the moisture in the pan starts to dry up. Stir often to ensure it doesn't stick.
  • Add all of the remaining ingredients and continue cooking on a low temperature for about another 15 minutes, stirring to ensure the mix doesn't stick to the pan
  • Blitz the mix in a food processor to desired texture- either smooth or with slight texture. Add more olive oil if the texture is too dry.
  • Pour into a sterilised glass jar and top with enough EVOO, ensuring the Harissa is covered completely.
  • Store in the fridge for up to 1 month.
  • Suitable for freezing as well.


  • Add 1 tspn of mint.
  • Add 1/2 tspn caraway seeds.
  • Add 1 small onion to the garlic and red pepper when sauteing gently in the pan at the start.
  • Harissa is meant to be spicy but please adjust to your taste. For very mild Harissa, use 1 teaspoon chili paste or 1 chili. For a slight chili flavor use 2 teaspoons chili paste or 2 long red chili's. You can also up the heat by adding more chili.


Note that if you are using this mixture straight away, you can minimise the cooking and avoid adding the vinegar or lemon juice, as these act to help preserve the Harissa for a longer period of time.


Serving: 1g | Calories: 67kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Fiber: 1g