Roasted red pepper & sriracha harissa
This charred red pepper and sriracha harissa is my go to spicy sauce. SOOOOO good!
Servings 20 people
- 3 red peppers charred, peeled & deseeded
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1.5 tbls crushed garlic
- 3 tbls sriracha
- 3 tbls olive oil
Char the peppers over gas hob until black & charred. Once roasted, place in large mixing bowl and cover immediately with clingwrap for 15 minutes to allow them to sweat.
Peel charred skin from peppers and deseed *see tip*
Roughly chop peppers and place in food processor.
Place remaining ingredients into food processor and blitz until a smooth paste.
Store in an airtight container in the fridge for up to 3 weeks.
- gas cooker *see tip*
- measuring spoons
- large mixing bowl
- food processor
- if you don't have a gas cooker at home you can use a bbq or blowtorch instead
- it's easier to peel the charred skin under running water
- depending upon your spice tolerance levels, it may be best to start with 1 tbsp of sriracha and add to taste
Calories: 28kcal | Carbohydrates: 1g | Fat: 2g | Sodium: 59mg | Potassium: 48mg | Vitamin A: 565IU | Vitamin C: 24.8mg | Calcium: 6mg | Iron: 0.3mg