Hot Chilli Sauce

    1 hour 15 minutes

    This is a version of the Tunisian hot chilli sauce 'Harissa'. A dozen hot red chillies are cooked in the oven with cumin, coriander and garlic before being placed in jars for storage.

    44 people made this

    Serves: 12 

    • 12 fresh hot red chillies
    • 1 tablespoon olive oil
    • 1 teaspoon cumin seeds
    • 1/4 teaspoons ground cumin
    • 1/2 teaspoon ground coriander
    • 3 large garlic cloves, finely diced
    • 1 pinch salt, to taste
    • 50ml good olive oil

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Cut away the stem, seeds and insides of the chillies. Dice the chillies roughly.
    3. Heat 1 tablespoon olive oil in a small frying pan then fry the cumin and coriander in it until they become aromatic.
    4. Mix the chillies with 50ml olive oil, garlic and spices. Pour into an ovenproof dish and cook uncovered for at least 1 hour in the preheated oven until the chillies are very soft and secrete a thick liquid. Move them about from time to time so that the edges do not burn.
    5. Allow the mixture to cool slightly then blend it coarsely in a food processor or blender. Add salt and fill it into a sterilised jar.
    6. Smooth the top and pour additional olive oil on top so it doesn't dry out. Close the lid firmly and refrigerate.

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    Worst recipe in the history of recipes... followed it exactly. garlic burnt to a crisp, and basically an oily burnt final substance. On hindsight cooking diced garlic in oil at 180 C for at least an hour is obviously going to burn.. I think this recipe was posted as a joke.  -  01 Jun 2014