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Harissa Sauce



Roast the peppers by placing them under the broiler and broiling until the skin blisters.
Keep turning them and broil for about 3 minutes per side.
Then seal peppers in zip top bag and allow to steam for about 10 minutes to loosen skins.
Remove from bag, peel and remove seeds and stems.
Finely mince peppers.
In a non-aluminum saucepan melt the butter.
Over low heat saute the peppers, coriander and cumin until peppers are softened, about 5 minutes.
Add tomatoes and lemon juice; simmer briefly to blend flavors, about 5 to 10 minutes.
Stir in cilantro and salt to taste.
Serve hot or at room temperature.