|Recipe Name:||Harrissa sauce||Submitted by:||Ryan|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||12|
1 (to 2) pepper, red bell
1/2 Teaspoon(s) coriander seeds
1/2 Teaspoon(s) cumin seeds
1/2 Teaspoon(s) caraway seeds
1 1/2 Tablespoon(s) oil, olive
1 coarsely chopped onion, red
3 seeded, coarsely chopped chilies, red
1 1/2 Teaspoon(s) tomato paste
2 Tablespoon(s) freshly squeezed lemon juice
1/2 Teaspoon(s) Sea salt
Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.