While I was recipe testing the Harissa, (see my recipes), I kept trying it with capsicum (bell pepper) and ending up with chilli sauce, which I loved so much I’ve included it here too. This is now a fridge staple of ours, kept in a squeezy bottle, to drizzle on baked potatoes or pizza or to pimp a cheese toastie or top nachos or enchiladas.
Makes 600g (1 lb 5 oz/2 1/2 cups)
Ingredients 8
2 red capsicums
1 tbsp ground cumin
1 tbsp cumin seeds, whole
1 tbsp ground coriander
150 g long red chillies, fresh, de-seeded, chopped
5 garlic cloves, peeled
2 tsp salt
2 tbsp olive oil, plus extra for storing
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Method 5
Wrap your whole in foil and bake in a 200°C (390°F) oven for 35 minutes.
Remove from the oven and leave in the foil to cool for 20 minutes.
Once cooled, carefully peel off the capsicum skin, cut in half, scrape out the seeds and discard them.
Put the , , , , , , and in a food processor and blend to a sauce.
Store in the fridge with a layer of on top for up to 1 month.
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Notes
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