HARISSA CHILLI PASTES manufactured in 2.2 kg tubs

Christopher Columbus changed the course of our culinary history forever when he discovered the Americas and the glorious chilli!!! Now, chillies are used to enhance bland food, disguise the sometimes questionable, and challenge the taste buds of mankind.


Harissa is usually made from minced red chillies, but by using Jalapenos we have created a uniquely flavoured chilli paste. Jalapenos are fantastic chillies to go with seafood, chicken and of course, any Mexican dish.

This Harissa is for our die hard chilli fans. Please treat this with the utmost respect and the caution it deserves, and use it only very sparingly. 

This is a great Harissa to use for flavouring Moroccan or Middle Eastern recipes, but can also be used wherever your recipe calls for chopped or minced chillies.

WARNING: Hot to INTENSELY HOT chillies and chilli oils are used in the manufacture of Sticky Fingers Harissa. Use sparingly in the first instance, and do NOT allow contact with eyes, nose or other sensitive body parts.


Use your favourite Sticky Fingers’ Harissa wherever recipes call for minced or chopped chillies.

Mix ½ teaspoon of your favourite Sticky Fingers’ Harissa with sour cream to top jacket potatoes, or with Aioli to mix through potato, pasta or rice salads.

Add a small dollop of your favourite Harissa to gravies or sauces to give an extra kick.

Add Sticky Fingers Harissa to vinaigrettes or dips to add a very special bite.

Mix together 1 cup cooked rice, 50gr finely grated carrot, 50gr minced onion, 50gr finely chopped mushroom, 1 egg, salt to taste, and 1 teaspoon of Traditional Harissa. Blend together well. Shape into small balls and flatten slightly. Coat in plain flour, then dip in beaten egg and finally coat well with Panko breadcrumbs. Chill for an hour or two. Shallow pan fry and serve as a side dish with your meal.

FISH MARINADE (for raw fillets)
Mix together 200ml each of fresh lime and lemon juice, 2 cloves crushed garlic and 1 teaspoon of Jalapeno Harissa. Place thin slices of raw fish in a flat dish and pour the marinade over. Cover and chill for 8 hours or overnight to allow the marinade to “cook” the fish. Drain the fish well, saving the marinade, and lay the fish on a fresh green salad. Mix 75gr coconut milk powder with the saved marinade and stir until thick and creamy. Pour over the fish and salad, and serve.

Halve 2 avocados, remove pits and scoop out the flesh. Chop the flesh well, then mix with 50gr sour cream, a teaspoon Jalapeno Harissa and 100gr flaked crab meat. Mix together well and pile back into the avocado shells. Top with sprigs of fresh continental parsley to serve.

Blend together 75gr rice flour, 75gr coconut milk powder, 75gr cooked rice, 1 egg, ½ teaspoon turmeric, 50ml fresh lime juice, 1/2 teaspoon Traditional Harissa, 1 teaspoon salt. Blend until it forms a very thick batter. Drop spoonfuls of the batter into hot oil and fry until crisp and golden. Drain well and serve as party nibbles or as a side dish.

Add to your blender 425gr canned crushed tomatoes, 1 small onion, 4 cloves garlic, ½ green capsicum (de-seeded), ½ small Lebanese cucumber (de-seeded), 1/2 teaspoon Nuclear Harissa, 20ml oil, 200ml dry white wine, 1 teaspoon salt. Blend well till mixture is thick and pourable. Chill well before serving in bowls garnished with tortilla chips.

CHILLI DIPPING SAUCE - for spring rolls
Blend together 10ml fish sauce, 40ml fresh lime juice, 2 teaspoons of Traditional Harissa, 25gr brown sugar and 10ml soy sauce. Mix together well and use for dipping spring rolls or wontons.

Heat 1 tablespoon each of oil and butter, and fry 1 clove crushed garlic and 1 teaspoon Traditional Harissa for a minute or two. Add a can of drained chick peas and ½ teaspoon salt. Toss together well till hot. Serve as a side dish or with toasted Nan bread as a snack.

You will need: 8 corn tortillas, 1 small onion finely chopped, 2 teaspoons Jalapeno Harissa, 50ml oil, 150gr grated cheddar cheese. Gently fry the onion with 1 clove crushed garlic and Jalapeno Harissa in a little of the oil till softened. Drain and reserve. Add remaining oil and fry each tortilla until golden. Drain and keep warm. Arrange the fried tortillas on baking trays and sprinkle with the onion mix then grated cheese. Grill on a high heat until the cheese melts. Stack the tortillas, cut into wedges and serve.

Melt 25gr butter in a pan and toss in 600gr of small cooked prawns, black pepper, ½ teaspoon of Nuclear Harissa, and salt. Toss over a moderate heat for 3 minutes. Add 30ml of pouring cream, mix well then pack mixture into individual ramekins. Gently heat the rest of the butter, and pour over the contents of the ramekins. Chill overnight and serve with toast triangles and lemon wedges.

Prick the skins of 250gr of chat potatoes and place into a glass bowl. Add 20ml of oil, 1 teaspoon each of Traditional Harissa, smoked paprika, ground cumin and salt. Toss together well. Spread potatoes over a baking tray and bake in a pre-heated oven at 200 deg C for about 40 minutes.

You will need: 4 tortillas, 200 gr shredded, cooked chicken, 200gr grated cheddar, 2 teaspoons Jalapeno Harissa, ½ teaspoon salt. Mix together the chicken, cheese, Harissa and salt. Spread over half of each tortilla. Fold over. Heat some butter in a heavy pan and when hot, fry each quesadilla on both sides till golden and crisp. Serve with a fresh green salad for a quick and easy meal.

Combine 2 teaspoons of Nuclear Harissa (or as much as you dare), 1 chopped onion, 1 teaspoon each of minced garlic and ginger, into a blender and process till finely chopped. Add 400gr of chopped fresh tomatoes, salt, black pepper, 1 teaspoon brown sugar, and 30ml oil, and process till smooth. Serve with corn chips.