Harissa is a amazing sauce with roasted bell peppers. To be used as a dressing for meat or grilled fish. You can also use it as a marinade for roasted vegetables or add some extra flavour into your stews and soups.
- 1 red bell pepper
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 0.5 tsp fennel seeds
- chili pepper to taste
- 1 pinch salt
- 5 cherry tomatoes
- 1 tbsp olive oil
30 minutes waiting time.
Instructions: Harissa – amazing roasted bell pepper sauce
Roast the bell pepper over the flame, rotating it often, until most of the skin become burnt. If you do not have a gas oven, you can roast the peppers in a preheated oven at 220 °C. Move the bell pepper over a plate, cover with an aluminum foil and let it cool down.
Heat cumin, coriander and fennel seeds in a pan for a couple of minutes. Transfer them into a mortar and grind into powder. Set aside.
Peel the bell pepper by removing all the blackened parts and alle the left skin. Be careful to remove all the burnt skin otherwise the sauce could become bitter. Remove stem and seeds then place the bell bepper in a blender together with the rest of the ingredients.
Blend everything until smooth. Transfer to a bowl and put in the fridge for at least half an hour before serving.
lot of love. B.