Mild harissa sauce

Name: Mild harissa sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Two red peppers; 18 fresh red chillies; six garlic cloves; 5 mL (1 level tsp) ground cumin; 2 1/2 mL 2.5ml (1⁄2 level tsp) ground coriander; 5 mL (1 level tsp) coarse salt; 45 mL (3tbsp) white wine vinegar; 30 mL (2tbsp) olive oil

A quick and easy mild harissa sauce, perfect for teaming up with your favourite Mediterranean recipes

By The GH Kitchen TeamPublished: 05 May 1997

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Serving notes: Makes a small jar

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Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Ingredients

Two red peppers
18 fresh red chillies
six garlic cloves
5 ml (1 level tsp) ground cumin
2 1/2 ml 2.5ml (1⁄2 level tsp) ground coriander
5 ml (1 level tsp) coarse salt
45 ml (3tbsp) white wine vinegar
30 ml (2tbsp) olive oil

Directions

1. Step 1
  Grill two red peppers until completely blackened, leave to cool, then peel away the skin and remove the core and seeds. Remove the stalks and seeds from 18 fresh red chillies and roughly chop.
2. Step 2
  Put the chillies in a food processor with four to six peeled garlic cloves, 5ml (1 level tsp) ground cumin and 2.5ml (1⁄2 level tsp) ground coriander and blend to a rough paste.
3. Step 3
  Add the cooled, peeled peppers, 5ml (1 level tsp) coarse salt, 45ml (3tbsp) white wine vinegar and 30ml (2tbsp) olive oil.
4. Step 4
  Blend for 1-2 min until the mixture is fairly smooth. Spoon into a small jar, cover with a layer of olive oil and refrigerate for up to three months.
  
  Use this mild harissa sauce recipe on these GH recipes
  
  Harissa chicken and couscous salad
  
  Harissa lamb with bulgur wheat
  
  Harissa chicken balls with yogurt dip
  
  Harissa chicken with quinoa tabbouleh

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time