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.