Utterly spicy, this Harissa sauce is sure to warm your taste buds with its hot flavor created from an assortment of spices. It is used as an accompaniment to zest up any dish in a jiffy!

HARISSA SAUCE

Ingredients

2 tablespoons coriander seeds
2 tablespoons caraway seeds (shahi jeera)
2 large red bell peppers
4-5 garlic cloves
2-3 tablespoons olive oil
1 tablespoon red chilli paste
Salt to taste
½ teaspoon sugar
Crushed black peppercorns to taste
2 teaspoons red chilli flakes
1 tablespoon vinegar
2 tortillas
Chicken and vegetable mixture as required

Method

1. Heat a non-stick pan. Dry-roast coriander seeds and caraway seeds over medium-high heat until fragrant. Transfer to a blender jar, grind it to a powder and keep aside.
2. Skew a bell pepper on a knife, baste with oil and char bell peppers over gas flame until blackened on all sides. Enclose in a bowl covered with cling wrap, let stand for 10 minutes. Peel, seed, and coarsely chop peppers.
3. Add peppers and garlic in a processor and puree.
4. Heat oil in a non-stick pan. Add the ground puree, red chilli paste, ground powder, salt , sugar, peppercorns, red chilli flakes and mix well. Add vinegar and cook till the oil separates. Remove from heat.
5. Spread a dollop of the prepared sauce on a tortilla, and place chicken and vegetable mixture over it.
6. Serve the remaining harissa sauce as a dip with tortilla.

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