Harissa is a versatile hot sauce made with hot peppers and garlic.Harissa is a versatile hot sauce made with hot peppers and garlic....
100 gr red chili peppers
300 gr red bell pepper
6 cloves garlic
1 tsp salt
4 tbsp olive oil
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Deseed and devein the bell peppers and the chili peppers. Use rubber gloves for the chili peppers as they might irritate your skin.
Chop the bell peppers and the chili peppers roughly. Run them through a food processor until they are finely chopped, make sure not to overprocess them until they turn into a purée. Pass the mixture through a fine sieve and discard any liquid.
Heat a medium saucepan with 4 tablespoons of olive oil over medium-low heat and transfer the processed bell peppers and chili peppers mixture and the garlic “peeled and crushed “ in the pan. Leave and stir occasionally until there is no more liquid in the pan. We want the mixture to dry and all the water from the peppers to evaporate. It will take about 45 minutes. Don’t cover the pan, otherwise the liquids won’t evaporate.
Transfer your harissa to a sterilized jar and leave a bit of room in the jar to top the harissa with olive oil. Olive oil will act as a natural preservative. Close the jar, place the jar in the fridge and keep it for up to a month.
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