Harissa sauce is a North African & Middle Eastern spicy red sauce that is made using simple ingredients in under 20 minutes. It is vibrant red in color and adds smokiness and heat to whatever it is added to.
4-5chopped Fresno chiliesany less spicy red chilli will do.
2-3wholeBird's Eye chiliesany spicy chilli will do.
3tablespoonextra virgin olive oil
Remove the stalk of the Fresno chilies and cut them into half. Remove the seeds and chop them into small pieces.
Add coriander seeds and cumin seeds in a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring continuously and once done, keep aside.
Roast the red peppers over direct flame until charred from all sides. Keep rotating while roasting using a tong. You can also roast them in a broiler or use jarred roasted peppers.
Remove the roasted peppers to a plate and let them cool completely. Once cooled, peel off the charred skin.
Discard the seeds and chop the peppers into small pieces.
Add all the ingredients including the roasted peppers in the jar of a grinder.
Blend to make a smooth paste. Harissa sauce is ready.
Store in a clean jar and use as required.
This sauce tastes the best after a few days of making it. Make and store it in the refrigerator and use it after 1-2 days. The flavor becomes deeper with time.You can make it using dry red chilies instead of fresh chilies. You can even use different fresh chilies and peppers like Serrano, Jalapeno, or Baklouti to make this sauce.This recipe makes approximately 2 cups of sauce. One serving is 2 tablespoon And it can be easily doubled or tripled.