Karen Martini’s Red Capsicum Harissa Sauce

Name: Red Capsicum Harissa Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Modern
Ingredients: 4 tbsp fermented chilli paste (harissa); 3 capsicums; 2 cloves garlic (finely grated); 2.5 tsp caraway seeds; 120 ml extra virgin olive oil; 1 tbsp sugar; 1 tbsp vinegar; 20 grinds pepper

Karen Martiniʼs Red Capsicum Harissa Sauce recipe tastes incredible. See ingredients & method below.

Charred red capsicums harissa style make a great, smoky and rich sauce.

Enjoy with roast chicken, cheese pastries or fried cheese. ... More

prep

cook

difficulty

Pairs with

Syrah

Malbec

Media Credit: Sydney Morning Herald

Ingredients

4 tbsp fermented chilli paste (harissa)
3 capsicums
2 cloves garlic (finely grated)
2.5 tsp caraway seeds
120 ml extra virgin olive oil
1 tbsp sugar
1 tbsp vinegar
20 grinds pepper

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Method

Char the capsicums over an open flame to blacken, rotating every 2 minutes to cook them evenly.
Roast the capsicums on a flat tray for 20 minutes in the oven at 180°C fan-forced (200°C Conventional).
Put the capsicum into a bowl and cover to sweat. Leave for 20 minutes and then remove the seeds and core. Scrape all the black skin off with a knife.
Add the capsicum to a blender, along with the garlic, caraway seeds, salt, sugar, vinegar, oil and pepper, and blend until smooth. Store chilled.

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