Harissa Sauce

Ingredients list for Harissa Sauce

• 2 medium Red capsicums
• 2 tablespoons Coriander seeds
• 2 tablespoons Caraway seeds (shahi jeera)
• 4 cloves Garlic
• 2 tablespoons Olive oil
• 1 tablespoon Red chilli paste
• to taste Salt
• 1/2 teaspoon Sugar
• to taste Crushed black peppercorns
• 1/2 teaspoon Red chilli flakes
• 1 tablespoon Vinegar
• 4 Tortillas
• as required Vegetarian or non vegetarian mixture

Method

1. Heat a non-stick pan, add coriander seeds and caraway seeds, mix and dry roastover medium-high heat till fragrant. Transfer into a blender jar, cool slightly and grind into a coarse powder.
2. Skew each bell pepper on the tip of a knife, baste with oil and roast over direct flame, rotating the knife ,till the skin gets charred on all sides. Put them into a bowl, cover with cling wrap, let it stand for 10 minutes. Peel, seed and coarsely chop them.
3. Put the capsicums and garlic into a blender jar and blend into a smooth puree.
4. Heat oil in a non-stick pan, add the ground puree and saute for 1 minute. Add red chilli paste and mix. Add 1 teaspoon ground spice powder, salt, sugar, crushed black peppercorns and red chilli flakes and mix well. Add vinegar, mix and cook till the oil separates. Remove from heat.
5. Spread a dollop of this sauce on each tortilla, and place your choice of vegetarian or non-vegetarian topping over it. Serve it with the remaining harissa sauce as a dip.