Harissa sauce

Cooking: 15 mins By Food24
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Ingredients (9)

15.00 ml vegetable oil
1.00 red pepper — large, finely chopped
3.00 red chilli — deseeded
2.00 garlic — cloves, crushed
15.00 ml coriander — ground
15.00 ml cumin — ground
15.00 ml caraway seeds — ground
30.00 ml tomato purée
0.00 salt and freshly ground black pepper — to taste
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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.

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