Roasted red pepper & sriracha harissa

🧂 Ingredients

• 3 red peppers

  charred, peeled & deseeded
• 2 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp ground coriander
• 1.5 tbls crushed garlic
• 3 tbls sriracha
• 3 tbls olive oil
• salt
• pepper

Instructions

• 1 Char the peppers over gas hob until black & charred. Once roasted, place in
  large mixing bowl and cover immediately with clingwrap for 15 minutes to allow
  them to sweat.
• 2 Peel charred skin from peppers and deseed *see tip*
• 3 Roughly chop peppers and place in food processor.
• 4 Place remaining ingredients into food processor and blitz until a smooth paste.
• 5 Store in an airtight container in the fridge for up to 3 weeks.

Nutrition Info