Homemade Spicy Harissa

Toast the cumin, fennel, and coriander seeds in a pan till golden.
Let cool.
Rub the capsicums, tomatoes, and chilli’s with oil.
Roast on a stove top/ jiko till slightly blackened.
Once cool, peel the black parts of the skin and de-seed all the chilli’s.
Place all the ingredients into a blender and pulse until it reaches a thick and smooth consistency.
We recommend adding the lemon juice,
vinegar, and ketchup in small increments and adjusting depending on your desired level of heat.