Algerian Tomato and Grilled Pepper Sauce — Sauce for Grills
This Algerian tomato and grilled pepper sauce is a true treasure of Maghrebi cuisine. It captures all the warmth of spices like cumin and paprika, so typical of Algeria, and easily finds its place on your table alongside skewers or grilled fish. Wondering which spices are typical in Algerian cooking? Cumin, paprika and harissa are the pillars, and this sauce showcases them beautifully. Making it is child's play: grilling the peppers gives them an irresistible smoky flavour. Make a big batch—it keeps in the fridge for several days and only gets better with time. A real delight that smells of sunshine and togetherness!
Ingredients
- Ripe tomatoes4 large
- Red peppers2
- Onion1
- Garlic3 cloves
- Harissa1 tablespoon
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Fresh coriander1 bunch
- Olive oil3 tablespoons
- Salt1 pinch
- Black pepper1 pinch
Instructions
- 1
Grill the whole peppers over a flame or in the oven until the skin blackens, then seal them in a plastic bag for 10 minutes. Peel, deseed and dice them.
- 2
Peel and finely chop the onion and garlic. Sauté in olive oil over medium heat until tender and fragrant.
- 3
Add the peeled and crushed tomatoes, cumin, paprika, harissa, salt and pepper. Simmer for 15 minutes over low heat, stirring occasionally.
- 4
Stir in the diced grilled peppers and cook for 5 more minutes so the flavours meld.
- 5
Off the heat, add the chopped fresh coriander. Adjust seasoning if needed.
- 6
Blend the sauce if you prefer it smoother, or leave it rustic. Serve warm or cold with grills, bread or roasted vegetables.
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