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. 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. 2

   Peel charred skin from peppers and deseed *see tip*

3. 3

   Roughly chop peppers and place in food processor.

4. 4

   Place remaining ingredients into food processor and blitz until a smooth paste.

5. 5

   Store in an airtight container in the fridge for up to 3 weeks.