fbpx
 

SHASHEMANE MOROCCAN HARISSA SAUCE

Category
International Cuisine, Morocco, Sauces, Vegetarian

SHASHEMANE MOROCCAN HARISSA SAUCE

 

 

INGREDIENTS

4 red Capsicums
4 red Cayennes
7 Dry red chilies
3 tbls Olive oil
Salt to taste
6 cloves Garlic
1 tsp Lemon juice –
1 tsp Coriander seeds
1 tsp Cumin seeds

 

METHOD

  1. Wash and cut the chilies into small pieces.
  2. Soak the dry red chilies in warm water for 15 minutes.
  3. Strain and add the dry red chilies in a blender.
  4. Add all the remaining ingredients.
  5. Blend to make a smooth paste.
  6. Store in a clean jar.
  7. Top with some more olive oil.
  8. Store in refrigerator for a week.