This sauce is particularly spicy and made from red peppers. It accompanies fish, vegetable and meat dishes.

Ingredients

  • 100 g hot red peppers
  • 20 g garlic
  • 3 teaspoons ground coriander seeds
  • 3 teaspoons ground cumin seeds
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil (or more)
Preparation
  1. Drain, trim, remove the seeds
  2. Soak the hot peppers in lukewarm water for approximately one hour.
  3. Finely chop the garlic.
  4. In a mixer or using a pestle and mortar, grind the peppers with the garlic and seasonings.
  5. Add the oil and continue to mix to obtain a smooth paste.
Homemade Harissa sauce can be kept for two weeks in the fridge or six months in the freezer.