While considered to be a Tunisian Chilli paste, the taste of Harissa sauce is so familiar to my palette that either the sauce is Cypriot or myself Tunisian.
Just a small tablespoon can take you so deep in the depths of chilli, matching neatly with bulgur, rice, meats (white and red) as well as in pasta dishes. While I love Asian chili pastes this one is by far greater, at least to my taste, and I will make sure that there is always some in my fridge. (it can be stored for almost 2 months)
I hope you enjoy it!
Here you can find more of my Sauces.
- 2 tablespoons dry small pepperoncini , ground (or 2 tbsp ground chilli flakes)
- 30 gr tomato paste
- 2 cloves Garlic , roasted
- 4 Red Chillies , left with the seeds if you want a really hot Harissa
- 4 Long Horn Roasted Peppers , from a jar
- 1 tablespoons Chilli paste
- 1 tablespoon Coriander , toasted and ground
- ½ tablespoon Cumin , ground
- 1 tablespoon dry Mint , ground
- ¼ teaspoon Saffron
- 1 tablespoon Sweet Smoked Paprika
- ½ teaspoon All-Spice , ground
- 1 tablespoon Chilli sauce , like sriracha sauce or sambal
- 3 tablespoons olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper , finely ground
- Add all ingredients, except of the oil, in the bowl of a food processor with the metal blade attached.
- Start blending and a minute late slowly pour the olive oi. Pour in a drainer and allow to get rid of the excess liquids, for about 10 minutes.