My Red Harissa Salsa

My Red Harissa Salsa

I made this great red salsa to go with my zucchini spaghetti. However it turned out to be so great that I also used it with my aubergine base mini pizzas, bread and cheese platters. This will surely be my red sauce alternative in many dishes.

I got inspired to make this sauce after watching Siba Mtongana make her own harissa paste on her own Food Network TV show. When i started making up this sauce the intention was to make my own version of a harissa paste, but I thought that with the addition of sun dried tomatoes and olives this was turning out to be more like a Mediterranean salsa/ paste. 

I am still not sure whether I should call this pesto, harissa, salsa or red sauce but in either case I can assure you it is truly delicious. I highly recommend you to make this sauce. It can be easily stored it in the fridge until you need it and goes well with pizza, pasta and bread. For a milder version omit the fresh chili pepper leaving just the roasted one. If you do not tolerate spicy food at all omit the chili peppers completely. Enjoy it as a replacement to store bought tomato sauces and let me know what you think. 


Red Pesto closeup (Small)


My Red Harissa Salsa
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 4 cloves garlic
  2. 7g fresh ginger
  3. 10 basil leaves
  4. 1 red bell pepper (roasted)
  5. 1 small chili pepper (roasted)
  6. 1 fresh chili pepper, deseeded
  7. 10 sundried tomato halves
  8. 8 calamata olives (purple olives), pitted
  9. 1 teaspoon ground cumin
  10. 1 teaspoon ground coriander
  11. 1/4 cup olive oil
  1. Start by roasting the bell pepper and chili pepper for around 15 minutes.
  2. Once roasted peppers have cooled, remove skin and seeds.
  3. Place all ingredients in a food processor and blend until well combined and no large pieces can be seen.
  4. Store in a sterilized jar and keep in refrigerator for up to 3 weeks.
  1. Store in refrigerator for up to 3 weeks.
Rody's Hearty Corner

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