Burnt chilli 'harissa'
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Burnt chilli 'harissa'
Recipe by Oded Oren
This spicy, smoky condiment goes with everything
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
36Kcal
Fat
4gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
0gr
Salt
0.2gr
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Oded Oren
Oded Oren moved to the UK from Tel Aviv, where he worked as a head chef, back in 2011. After a series of successful restaurant stints, pop-ups and residencies, Oded opened his own restaurant, Oren, in east London in 2019 followed by a deli in 2023, which is located just around the corner
See more of Oded Oren’s recipes
Ingredients
- 1 x 65g pack red chillies (about 4)
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- ¼ tsp sea salt flakes
Step by step
- Roast the chillies over an open flame (either gas or barbecue), until blackened all over (about 10-15 minutes), then set aside to cool.
- Peel and discard the skin, then remove the seeds if you prefer less heat. Finely chop the flesh of the chillies. Mix with the garlic, oil and sea salt, then set aside until ready to serve.
