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Harissa – amazing roasted bell pepper sauce

Harissa recipe – traditional amazing roasted bell pepper sauce with coriander, fennel seeds and cumin.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course sauce
Cuisine gluten free, lactose free, vegan
Servings 1 batch
Calories 123 kcal

Ingredients
  

  • 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

Instructions
 

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.

Notes

30 minutes waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1batchCalories: 123kcal
Keyword bell pepper, cumin, garlic, sauce, traditional recipe
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