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Spicy Harissa Chilli Sauce

If there’s one thing I love with my food, its chilli. Fresh chilli, dried chilli, chilli jam, chilli sauce, chilli oil, chilli powder… I love it all. This recipe is for a spicy harissa. Harissa in its authentic form is a hot paste made from chillies, aromats and spices such as star anise, cumin and rose petals. It’s popularly used in Middle Eastern and North African cuisines as a condiment or to add spice to sauces.

I love to use mine as a condiment for burgers and for dipping chips when I need a spice fix. It’s also my go to chilli sauce recipe when I make my chickpea and broad bean falafals. My favourite way of using this harissa though is in my homemade kebab shop style chip butty for those nights when I desperately need a carby, spicy, junk fix! I spread a generous layer over some toasted pitta or flatbread, followed by a layer of my vegan garlic sauce, some zesty cabbage and onion salad and finally throw on some crispy homemade baked chips. Then, simply roll, put all table manners aside and open my mouth as wide as possible and ….oh no… cravings kicking in… reboot reboot!!!!

Spicy Harissa (chilli sauce)
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
50 calories
9 g
0 g
1 g
2 g
0 g
129 g
154 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
129g
Servings
4
Amount Per Serving
Calories 50
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 154mg
6%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 5g
Protein 2g
Vitamin A
20%
Vitamin C
210%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tomato
  2. • 1 medium white or brown onion
  3. • ½ green pepper
  4. • ½ red pepper
  5. • 3-4 red or green chillies
  6. • 1 tsp vegetable or olive oil
  7. • ¼ tsp salt
Instructions
  1. Roughly chop the onion, tomato, peppers and chillies.
  2. Blitz in a food processor until finely chopped. Note: make sure you stop at finely chopped, the aim here is a finely diced salsa consistency, not a puree.
  3. Take a small pan and the heat oil until warm.
  4. Place all the ingredients in the pan and mix well.
  5. Simmer on a low to medium heat for 10-15minutes. You’ll notice that as the vegetables cook down, a beautiful ready/ orangey sauce begins to form.
  6. Remove from heat and allow to cool before serving.
beta
calories
50
fat
1g
protein
2g
carbs
9g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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