Fragrant and spicy chili sauce widely used through out North Africa. You can buy canned or the one in a jar, I found most of them a little bit too salty for my palate. This is my version of the harrisa. It has more spices than the original and taste much better than the one from a jar or a can
1 jar fire roasted red bell pepper
1 tbs ground cumin
1 tbs ground coriander
2 tsp ground fennel seed
2 tbs red chili flakes, or more if you want it to be spicy
salt
2 tbs olive oil
Put all of the ingredients in a small skillet and cook on the low heat for 20 to 30 minutes. Serve as a condiment or sauce for chicken tagine, lamb tagine or spiced couscous
No comments:
Post a Comment