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Export 8 ingredients for grocery delivery
Step 1
Remove the stalk of the Fresno chilies and cut them into half. Remove the seeds and chop them into small pieces.
Step 2
Add coriander seeds and cumin seeds in a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring continuously and once done, keep aside.
Step 3
Roast the red peppers over direct flame until charred from all sides. Keep rotating while roasting using a tong. You can also roast them in a broiler or use jarred roasted peppers.
Step 4
Remove the roasted peppers to a plate and let them cool completely. Once cooled, peel off the charred skin.
Step 5
Discard the seeds and chop the peppers into small pieces.
Step 6
Add all the ingredients including the roasted peppers in the jar of a grinder.
Step 7
Blend to make a smooth paste. Harissa sauce is ready.
Step 8
Store in a clean jar and use as required.
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