Habanero Harissa Hot Sauce
 
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This habanero harissa recipe spices up the traditional harissa paste by adding spicy habanero peppers to the mix. Try this at your own risk!
Author:
Serves: 8-10
Ingredients
  • 1 cup sweet dried red peppers
  • ½ cup spicy dried red chilis
  • 1 habanero
  • 5 sweet mini peppers
  • 3 cloves garlic
  • 1 tablespoon dried coriander seeds
  • 1 cup sunflower seed oil (or canola)
  • salt and pepper to taste
Instructions
  1. Remove the seeds from all the dried peppers (both sweet and spicy) and place the seedless peppers in your food processor. I recommend handling all peppers with gloves on!
  2. Roast the habanero and sweet mini peppers over open stove fire and remove once the skin has softened and become black (approximately 3-5 minutes).
  3. Peel off the blackened roasted skin from the habanero and sweet mini peppers, remove the seeds and place them all in the food processor as well.
  4. Last thing to add before starting the food processor is the garlic cloves, salt, pepper, coriander seeds and oil.
  5. Start the food processor and let the ingredients combine until a paste is formed. Taste to make sure the spicy to sweet ratio is right for you, if not adjust accordingly.
  6. Strain the extra juices and store the Harissa in your fridge for one-two weeks.
Recipe by at https://seriousspice.com/habanero-harissa-hot-sauce/