Roast Chilli Harissa

roast chilli harissa

Harissa is a Moroccan chilli based sauce that is usually served as a condiment for everyone to add as little or as much as they like. It can be made completely with chillies and brutally hot or made with a mixture of chillies and red capsicum (bell peppers) which ends up more mellow.

makes about a cup:
2 red capsicum (bell peppers)
12 long red chillies
2 teaspoons carraway seeds
2 teaspoons smoked paprika
1 tablespoon sherry vinegar

1. Preheat your oven or overhead grill on it’s highest setting.

2. Place capsicum (peppers) and chilli in a baking tray and grill or roast, turning every now and then until blackened and charred all over.

3. Cover with foil and allow to cool.

4. Remove the skins and seeds from the capsicum (chilli) and do the same with the chilli. Leave some or all chilli seeds in if you like it hot!

5. Whizz capsicum & chilli flesh with the carraway seeds, paprika and vinegar.

6. Stir in 3-4 tablespoons olive oil. Taste. Season and add more oil if it’s too hot.

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Roast Chilli Harissa

Servings 1 cup

Ingredients

• 2 red capsicum bell peppers
• 12 long red chillies
• 2 teaspoons carraway seeds
• 2 teaspoons smoked paprika
• 1 tablespoon sherry vinegar

Instructions

• Preheat your oven or overhead grill on it’s highest setting.
• Place capsicum (peppers) and chilli in a baking tray and grill or roast, turning every now and then until blackened and charred all over.
• Cover with foil and allow to cool.
• Remove the skins and seeds from the capsicum (chilli) and do the same with the chilli. Leave some or all chilli seeds in if you like it hot!
• Whizz capsicum & chilli flesh with the carraway seeds, paprika and vinegar.
• Stir in 3-4 tablespoons olive oil. Taste. Season and add more oil if it’s too hot.

Variations

super hot – replace the bell peppers with about 24 long red chillies.

fresh sauce – skip the roasting and just puree the flesh of the bell peppers and chillies.

mexican vibe – skip the paprika and carraway seeds and stir in some fresh chopped tomato at the end.

Leftover Potential?

Great! Will keep in the fridge for a few months. If you want it to last longer put in sterilised jars and cover with extra olive oil.

Problem Solving Guide

peppers / chilli difficult to peel – if the veg aren’t charred enough they can be difficult to peel. They’re also tough to peel if burnt to a cinder so it’s important to find the right balance. You’ll know which end of the spectrum yours falls at. Covering with foil to steam and cool is also really helpful in easing the peeling process.

bland – next time leave more of the seeds in or use more chillies. Don’t forget to season with salt.

too hot – next time use less chilli or be more diligent with fishing out the seeds..

don’t have a blender or food processor? – then finely chop everything and stir together for a chunkier sauce.

Serving Suggestions

Brilliant with roast or BBQ meats or vegetables. Particularly good with grilled halloumi. Also lovely as a side to stews. Use pretty much anywhere you’d use a chilli sauce. Lovely on sandwiches.
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