Harissa Sauce
Hot, spicy, smoky sauce which is simple to make and is versatile to use in tons of food options.
Ingredients
- 2 Pcs Red bell peppers - medium to large size
- 3 Pcs Tomatoes - medium size
- 10-12 Pcs Red bird eye chillies
- 3-4 Cloves Garlic
- 1 Tsp Cumin seeds
- 1/2 Tsp Fennel seeds
- 1 Tsp Coriander seeds
- 1/2 Tsp Sugar/jaggery/coconut sugar
- 2 Tsp Lemon juice
- Salt to taste
- 2 Tbsp Olive oil
Instructions
- Roast red bell peppers on open flame until charred from all sides. Remove from the flame and Keep it in the bowl and cover it. Let it rest so the smoky flavour gets infused in the bell peppers.
- Then, again roast tomatoes on the open flame until charred again from all sides. Keep it in the same bowl and cover.
- In a pan dry roast garlic cloves until charred. Keep aside. In the same pan, dry roast a tsp each of cumin seeds, fennel seeds and coriander seeds until fragrant. Grind the spices in a spice grinder and keep aside.
- Remove the skin of charred bell peppers and tomatoes. In a bowl, add in the tomatoes, bell peppers, garlic, red bird eye chillies. Now by using a hand blender, blend it into a coarse paste. Alternatively put it all into a food processor to make a coarse paste.
- Heat 2 tbsp olive oil in a pan. Add the coarse paste and let it cook for a couple minutes. Add salt and ground spices. Continue to cook it for 7-8 mins until the paste begins to thicken up.
- Add coconut sugar/jaggery/sugar and lemon juice. Mix it well and switch off the flame. Let it cool to room temperature and store it in a airtight jar. While this could be consumed immediately, it’s recommended to leave it in the refrigerator for at least 2-3 days for the flavours to mature.Enjoy!!!