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Harissa sauce

By Paul Peacock

This is my take on harissa paste. I make it myself because the versions you get in the supermarket can be a little strong for my liking, so I make a mild version.

You can make this as strong as you like, all you need to do is add stronger chillies. It looks better if you stick to chillies of the same colour, adding green and red together make it look a little muddy!

GOOD TO KNOW

COOKING
TIME

20 MINS

DIFFICULTY

Newbie

SERVES

Use as an ingredient

  • 500 g red peppers, skinned and seeded
  • 1 hot chilly of your choice, seeded
  • 3 – 4 garlic cloves
  • 1 tbsp olive oil
  • 2 teaspoon caraway seeds
  • 2 teaspoon coriander seeds
  • 2 teaspoon cumin seeds
  • ½ teaspoon sea salt

You can, if you like, add as many hot chillies as you like. This version is a very mild sauce indeed. Also, to make a paste, buy dried chillies and moisten them a little before blending the lot with olive oil to make a really hot paste.

How do we do it?

There are lots of ways to make this sauce. I don’t like really hot chillies, so I make it with sweet chillies and a little heat from a single hot one. However, you can make whatever strength you like!
You can start with re-hydrated dried chillies which have been de-seeded, but I simply used fresh, deseeded and baked in the oven for 10 minutes. This partially cooks the peppers, changing their flavour, and makes them easy to skin too.
The spices are warmed on the hob for a few minutes to kick start the oils.
The garlic cloves and the hot pepper were simmered for 2 minutes, all together, for the same reason.
Then it is a matter of blasting it in the food processor until you have a paste to your liking.

SERVING SUGGESTION

Can be used to pep up many dishes, see below for some Middle Eastern recipes:

1. Burgers

2. Roasted vegetables

3. Salad dressing

4. Rub

5. Hummus

6. Yogurt

7. Pasta

8. Chicken wings

TRY SOMETHING NEW

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