Sauce 'Moroccan Harissa

By Kwasome

Ingredients

• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 Red Bell Peppers
• 4-5 Fresno Chillies - Any less spicy red chilli will do.
• 2-3 Bird's Eye Chillies - Any spicy chilli will do.
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Salt
• 5-6 cloves Garlic
• 2 tsp Lemon Juice

Details

Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

1. Dry roast coriander and cumin seeds until browned and fragrant and keep aside.
2. Roast the red peppers over direct flame until charred from all sides.
3. Cool and remove the charred skin.
4. Discard the seeds and chop into small pieces.
5. Wash and cut the Fresno chilies into small pieces.
6. Discard the seeds.
7. Add all the ingredients in a blender.
8. Blend to make a smooth paste.
9. Store in a clean jar.
10. Top with some more olive oil.
11. Store in refrigerator for a week.