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Hot Pepper Sauce (Harissa)




Source of Recipe


recipehound
1 whole or 4 tablespoons chopped canned pimiento
60g/2 oz fresh hot red chillies or 3 teaspoons dried red pepper flakes
1/2 teaspoon salt
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
olive oil


1 If using chopped canned pimiento, drain well and pat dry with kitchen paper. De-seed the fresh chillies and remove the membranes if desired. Chop them up roughly. Process the chilli, pimiento, salt, garlic, coriander and cumin in a food processor to finely textured, thick puree. Use immediately as directed in the recipes or transfer to a sterilised jar, cover with a film of olive oil, seal and store in the refrigerator for up to 2 weeks.