• ½ - ¾ cup Stonehouse House Blend
  • 1 (16 to 18 oz.) jar roasted red peppers, drained
  • 2 large cloves garlic
  • ½ cup parsley or cilantro leaves
  • 2 tsp. Harissa Spice Mix
  • 1 tsp. turmeric
  • ½ tsp ground pepper
  • Sea salt to taste
  • Squeeze of lemon or lime juice (optional)


  1. Puree roasted peppers in food processor with the parsley and garlic. Pulse while slowly adding the olive oil.
  2. Scrape down the sides of the bowl, and add the Harissa Spice Mix, turmeric, ground pepper and salt, and pulse again. Adjust quantities of oil and spice to suit taste. Add the optional squeeze of lime or lemon juice to brighten the flavor.

Keeps 1 week in the fridge and gets better with time! 


Add ¼ c. finely grated Parmesan cheese or black oil-cured olives; add squeeze of tomato paste; use Lime or Lemon oil instead of House Blend, or just a tablespoon for added flavor; add a few dashes of smoked salt.  Use Reserve Oil or another bold oil to up the kick factor.

Serving Suggestions

Harissa is an excellent accompaniment to grilled vegetables, meats and fish, especially chicken.  It can be used as a rub before cooking and also as a condiment after cooking; the flavor changes during cooking so using both the cooked and fresh in the same dish gives an incredible depth of flavor. For an easy appetizer, swirl into your favorite pre-made hummus or other dip; use it on toasted bread for bruschetta, pizzas, or a vegetable dip. Great slathered on roasted asparagus, either hot off the grill or right from the oven.

photo credit: erin scott.