Roasted Red Pepper Harissa


This fiery sauce was featured in ‘The Cake the Buddha Ate.’ It has since become a retreat staple together with more cooling accompaniments like Tzatziki to look at all the delicious possibilities in presenting a dish with contrasting sides, so that people can play and tailor meals to their bodily needs. Those of a more cool make-up will (literally) relish more heat added to meals. The idea is to present choices so that each person can enjoy a meal that is ‘just right’ for them. The Goldilocks school of cookery! Also an extremely versatile kitchen stand-by to ad zing to pasta sauces, bite to couscous and a fiery kick to any dressing.

2 Red Peppers, halved and cored
20g-50g Dried Red Chilies
3 cloves Garlic
2 teaspoons Caraway Seed
1 Tbsp Ground Cumin
2 Tsp Coriander Seeds
1 Tsp Ground Coriander
2 Tsp Mint, dried or fresh
1 Tbsp Olive Oil
15ml Lemon Juice
1 Tsp Salt


1. Split open chilies and remove seeds. Place skins in a bowl. Cover chili skins with water and leave to soak until completely hydrated (overnight is best). Wash hands thoroughly after handling chilies.
2. Brush Red Peppers lightly with olive oil and roast at 200° until charred. Remove and place in a plastic bag for 10min. Remove skins once cooled.
3. Drain chilies and place in blender with all other ingredients and blend until smooth. Adjust seasoning.
4. Store in an airtight glass container in fridge for up to 1 month.

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