Tomato Harissa – Homemade Hot Sauce

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the hot peppers and tomatoes whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 3
   Peel off the charred skin and drain off the liquid.

   Colander

To assemble

1. 4
   Grind the peppers and the tomatoes in a food processor with the garlic, lemon juice, cumin, paprika, turmeric, cayenne pepper and salt, into a coarse sauce.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 5
   Heat the oil in a pan, add the sauce and cook 15 minutes over medium-low heat, stirring, until the sauce thickens.

   StoveFrying pan
3. 6
   Once the harissa cools, transfer it to a jar, close tightly and keep in the fridge up to 2 weeks.

   JarRefrigerator