Harissa (Moroccan Hot Sauce)

Time

Prep 20 min · Cook 15 min · 35 min total

Difficulty

easy

1. 1

   Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel.

2. 2

   Put the bell peppers flesh with everything else in the food processor, and process until smooth.

3. 3

   Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.