Hot Harissa Sauce

This will keep well in the refrigerator if put into a jar and covered in oil to keep the air out. Great to serve with chickpea fritters.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 5  g  chipotle  chili
• 5  g  guajillo  chili
• 20  g  fresh  jalapeno peppers, deseeded
• 1  roasted red pepper, peeled and deseeded
• 8  garlic cloves
• 1  teaspoon  coriander seed, toasted
• 3  teaspoons cumin seeds, toasted
• 3  teaspoons caraway seeds, toasted
• 2  teaspoons sun-dried tomato paste
• 4  tablespoons olive oil
• 3  tablespoons red wine vinegar
• 1⁄4 teaspoon cracked black pepper
• 1⁄4 teaspoon salt

Directions

1. Pour boiling water on to the dried chillies and leave to soak for 20 mins, drain and deseed.
2. Put all the ingredients into a blender and blend till smooth.
3. Taste and adjust seasoning - beware it is very hot!