Wild vension burger with Harissa Sauce
150 gms roasted red capsicum
30 gms fresh red chillies
25 gms garlic cloves
30 gms coriander – leaves storks and roots
20 gms mint leaves
20 gms parsley leaves
1 Tbl tomato paste
4 Tbl brown sugar
50 mls lemon juice
25 mls lime juice
Salt and black pepper to taste
Put it all in a food processer.
Tips:
- A blender (that you might use for a smoothy) will give a different result – not as good – I like it when there are some small pieces as opposed to a puree
- Sometimes I roast my own capsicum, or when busy use the pre-roasted capsicum in a jar
- Use fresh ingredients – you can usually get nice coriander at Moore Wilsons and PnS Upper Hutt
- Double quantity takes about the same amount of time and it keeps in the fridge, actually it’s better after a day or two in the fridge when the flavours have fused
- Put in half the chillis and taste – some heat is a feature, but too much will ruin it
