Homemade Harissa made using roasted red peppers & chillies. Harissa – a tunisian chilli sauce, packed with flavour. This recipe will add a boost to any meal. Add some paste to your bread & cheese platter, use it as a chicken kebab rub, toss it in your couscous, top it on your egg breakfast or through some hummus. It’s so versatile and adds a punch of flavour, with a chilli kick.
- Homemade Products
- 2 large red bell peppers
- 15ml (1 Tbsp) cumin seeds
- 30ml (2 Tbsp) coriander seeds
- 10ml (2 tsp) fennel seeds
- 15ml (1 Tbsp) paprika
- 15ml (1 Tbsp) smoked paprika
- 15ml (1 Tbsp) dried chilli flakes
- 6 garlic cloves, peeled
- 200g (1/2 can) peeled and chopped tomatoes
- 2-3 fresh red chillies
- 60ml (1/4 cup) olive oil
- Salt and pepper, to taste
- Pre-heat the oven to 200°C. Place the bell peppers on a baking tray and drizzle with a dash of olive oil.
- Roast the peppers for about 15 minutes, turning them around halfway. Remove the peppers from the oven and place them into a bowl and immediately cover the bowl with cling wrap.
- This allows steam to build up and makes it easier for the skins to loosen and peel off later.
- Allow to stand for about 10-15 minutes, then peel the skins off and slice the peppers into strips.
- Heat a pan to medium heat and toast the cumin, coriander and fennel seeds, and the smoked and plain paprika, until fragrant – about 1-2 minutes.
- Place the roasted peppers, toasted spices and all other ingredients for the harissa paste into a blender and blend until you have a smooth paste.