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!!!!
- • 1 tomato
- • 1 medium white or brown onion
- • ½ green pepper
- • ½ red pepper
- • 3-4 red or green chillies
- • 1 tsp vegetable or olive oil
- • ¼ tsp salt
- Roughly chop the onion, tomato, peppers and chillies.
- 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.
- Take a small pan and the heat oil until warm.
- Place all the ingredients in the pan and mix well.
- 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.
- Remove from heat and allow to cool before serving.