Harissa Sauce

Ingrédients

250 g long fresh red chillies (available at Lacombe Fresh*), or red fresno chillies

1-2 tsp Caraway powder (or grind the seeds

1-2 tsp Cumin powder

2 cloves garlic

1 tbsp tomato paste

1 red bell pepper

1 tbsp red wine vinegar, or to taste - can use lemon juice instead

2 tsps sweet smoked Spanish paprika, or to taste

6 tbsp extra virgin olive oil, or as needed

sea salt and black pepper, to taste

Instructions

• Preheat your oven to 400 F.

Arrange the red pepper on a parchment lined baking tray and roast until lightly blackened, turning occasionally, about 30 to 40 minutes. Place the hot roasted pepper in a bowl, covered with plastic wrap and set aside for about 20 minutes to steam - makes it easier to peel

Peel and de-seed the pepper and chop roughly

• Halve the chillies lengthwise, remove the seeds using a spoon and chop roughly.

Use a blender, or you can use a mortar and pestle, to purée the chillies with the garlic and a pinch of salt

Add thespices, the roasted pepper, the tomato paste, the paprika and olive oil and pulse or pound to make a puree.

Pass through a sieve or a food mill to remove any seeds and skin (optional).

Season with vinegar, salt and pepper

Your Harissa can be kept in the fridge for a couple of weeks. It also freezes well