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RECIPE OVERVIEW

It's everything we wish a bottled hot sauce would be: robust with sweet and complex flavours, not just a sharp vinegary punch. Once kept in an airtight jar/tub, it will last for at least two weeks in your fridge.

Preparation time: 5 minutes

Cooking time: 10 minutes

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Serves: 4 people

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Method

  1. Preheat the oven to 220°C/gas mark 7.
  2. Chop the tops off the chillies and cut them in half, leaving the seeds in. Put them on a baking tray and roast in the preheated oven for 10 minutes.
  3. Meanwhile, soak the sun-dried tomatoes in boiling water for 5 minutes, then drain.
  4. Once the chillies are done, put the, in a food processor with the drained sun-dried tomatoes and the rest of the ingredients and blend until smooth.

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