WHISKAFFAIR'S
Add coriander seeds and cumin seeds to a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring continuously.
Once done, remove the pan from the heat and keep it aside.
Roast red bell peppers over direct flame until charred from all sides. Keep rotating while roasting using a tong.
Remove the roasted peppers to a plate and let them cool completely. Once cooled, peel off the charred skin.
Discard the seeds and chop them into small pieces.
Add the chopped roasted peppers, bird’s eye chilies, olive oil, salt, garlic cloves, and lemon juice to the medium jar of a blender.
Blend to make a smooth paste. Harissa sauce is ready. Transfer it to an airtight container and refrigerate. Use as required.