by Kylie Foster February 08, 2022 1 Comment
This harissa sauce recipe is a great way to use up some of the chillies growing in your garden. It's a versatile condiment that can be used with chicken, meat, fish and vegetables. I developed this recipe so that it was more of a thick pourable sauce consistency rather than a paste which harissa sauces typically are. We love this drizzled over pizza with avocado slices on top for extra goodness.
This is an easy recipe with no peeling of capsicums or tomatoes - it all goes together and is blended in a food processor (a stick blender will work too - see notes below). This is a delicious condiment to have on hand so follow the preserving instructions below so you can stock up your pantry.
I'm enjoying the 250 mL Le Parfait Super jars for this sauce.
Makes: 6x 250mL / half pints or 3x 500mL / pints.
1 kg tomatoes, chopped (stem and blemishes removed)
2 red capsicum, chopped
1 cup onion, chopped (approx.1 large onion)
1/2 cup sugar
1 cup apple cider vinegar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon smoked paprika
100 g fresh chilli, seeds removed (approx. 4 chillies)
3 tablespoons chopping garlic (approx. 1 bulb)
1 tablespoon salt
1/2 cup olive oil
I use Ceres Organics raw golden sugar but you could use standard white sugar, raw sugar, muscovado sugar or brown sugar.
I use non-iodised salt for all preserves. My preference is natural sea salt but I'll use Himalayan rock salt as an alternative too.
If you prefer more heat, add more chilli. This recipe could easily take up to 150 g of chilli. I also tend to use quite generous heaped measures with the spices rather than strictly working with a measuring spoon.
If you don't have a food processor, you could try this with a stick blender. In this case, I'd chop up the chilli and garlic, add to the hot tomato mixture and allow it to cook through for 5 minutes before blending. Whilst blending, you could add in the olive oil.
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