Harissa sauce

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 15
    ml
    vegetable oil
  • 1
    large red pepper, finely chopped
  • 3
    red chillies, deseeded
  • 2
    cloves garlic, crushed
  • 15
    ml
    ground coriander
  • 15
    ml
    ground cumin
  • 15
    ml
    ground caraway
  • 30
    ml
    tomato purée
  • salt and freshly ground black pepper, to taste
 

Method

15 minutes
 

Heat a heavy-based frying pan.
Add all the ingredients except the seasoning and cook over a medium heat for about 5 minutes.
Add 1 cup water and bring to the boil.
Reduce the heat and simmer gently for another 10 minutes or until the peppers have softened.
Purée in a blender.
Season and leave to cool.
This will keep in the fridge for 10 days or in the freezer for a month.

 

Read more on: fruit
 

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