Harissa Sauce

Harissa is a ubiquitous condiment across Algeria, Morocco, Tunisia etc. Its consistency varies according to what it’s used for: drier to spice up grilled meat or spread on pita and saucier to add to couscous, roast vegetables or as a dip. This is the basic recipe – if you’re up to it, you can add thyme or oregano and use it as a quick marinade as well.

 

Ingredients:

4 tbsps red chili powder

1 tsp jeera powder

½ cup apple cider vinegar (or any mild white vinegar)

1 tbsp olive oil

2 cloves of garlic chopped

Salt to taste (about 1 tsp)

Method:

Puree all the ingredients together and refrigerate for about 1 hour for the flavours to combine. This sauce will keep for ages, so make a big quantity if it’s a hit. Add a little more olive oil if you’re making a bigger batch.