A spicy hot sauce made from a variety of chilli peppers; popular in the North African countries.
  • 6 oz/160g Jimmy Nardello peppers (about 8) or other sweet pepper
  • 0.60 oz/18g dried red peppers, chile de Arbol (about 18)
  • 1 roasted red bell pepper, seeded and chopped
  • 8 small garlic cloves, roughly chopped
  • 1½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground caraway
  • 1 teaspoon salt
  • 1 small lemon, juiced
  • 4 tablespoons extra virgin olive oil
  1. Soak the dried chile de Arbol in hot water for about 2-3 hours.
  2. Roast the Jimmy Nardello peppers, de-seed and chop roughly.
  3. After the arbol chiles have soaked, remove the seeds and ribs from each of the chillies.
  4. Wear gloves to prevent burning!
  5. Do not touch your eyes or lips or face.
  6. In a food processor or blender, place all the peppers and chillies, garlic cloves, lemon juice and 3 tablespoons of olive oil.
  7. Blend to a thick paste.
  8. Add all the spices and blend to incorporate.
  9. Store in a jar covered with a tablespoon of olive oil.
Nutrition Information
Calories: 595 Fat: 55g Saturated fat: 8g Unsaturated fat: 45g Carbohydrates: 27g Sugar: 10g Sodium: 2374mg Fiber: 7g Protein: 4g
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/harissaa-most-versatile-hot-sauce/