You can buy harissa sauce in jars where it resembles a paste. It is often too hot for my liking, so I make a milder version. It can be poured on salads, rice, almost anything really.
For the easy, mild harissa sauce:
500 g red peppers, skinned and seeded
1 hot chilly of your choice, seeded
3 – 4 garlic cloves
1 tbsp olive oil
2 teaspoon caraway seeds
2 teaspoon coriander seeds
2 teaspoon cumin seeds
½ teaspoon sea salt
There are lots of ways to make this sauce. I don’t like really hot chillies, so I make it with sweet chillies and a little heat from a single hot one. However, you can make whatever strength you like!
You can start with re-hydrated dried chillies which have been de-seeded, but I simply used fresh, deseeded and baked in the oven for 10 minutes. This partially cooks the peppers, changing their flavour, and makes them easy to skin too.
The spices are warmed on the hob for a few minutes to kick start the oils.
The garlic cloves and the hot pepper were simmered for 2 minutes, all together, for the same reason.
Then it is a matter of blasting it in the food processor until you have a paste to your liking.