Harissa
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.
4 people
10 minutes
5 minutes
Ingredients
- 2 cloves Garlic
- 4 tbsp Olive Oil
- 1.5 tsp Salt
- 6 - Sun Dried Tomatoes in Oil approx. 40g
- 1 tsp SuperValu Chilli Flakes
- 5 - SuperValu Fresh Red Chilli
Method
- Preheat the oven to 220°C/gas mark 7.
- 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.
- Meanwhile, soak the sun-dried tomatoes in boiling water for 5 minutes, then drain.
- 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.
