Harissa Sauce
Harissa Sauce is a hot aromatic spice blend from North Africa consisting of roasted red pepper, chilli, cumin, coriander, caraway, garlic, smoked paprika, salt, fresh garlic, lemon juice and oil.
Servings: 1 jar
Ingredients
- 1 large red pepper
- 2 hot red chillies (such as birds-eye)
- 1 small red onion
- 1/2 ground coriander
- 1/2 ground cumin
- 1/4 tsp ground caraway
- 2 tsp smoked paprika
- 2 tbsp olive oil
- 2 garlic cloves
- 1/2 tbsp tomato puree
- 1 tbsp lemon juice
- 1 tsp sea salt flakes
Instructions
- Heat oven to 200°C. Rub red pepper in oil and roast for 40 minutes or until skin is blackened.
- Chop onion into small pieces. Fill a bowl with water and a large pinch of salt and place chopped onion into the salty water. Soak for 10 minutes. This will help remove the raw bitter taste. Drain and set aside for later.
- Transfer roasted pepper to a bowl, cover with clingfilm and rest for 5 minutes. After this time peel off the pepper's thin layer of charred skin. Discard seeds.
- Blanch the garlic: Peel garlic cloves and place in a small saucepan. Cover with cold water. Heat until just at boiling point, then drain. Cover again with fresh cold water and repeat the process 2 more times.
- To make the sauce: Combine all harissa sauce ingredients in a food processor or small grinder and blend until smooth. Taste and season with salt as needed.
- Store in an airtight jarmin the fridge for up to 2 weeks.