Blaze of Sahara

The recipe for this one dates back to 2005 when I became interested in Harissa style sauces from North Africa. It only took me 12 years to finally make it! Our sauce combines Turkish Acri Siviri, Bulgarian Carrot and Habanero peppers with tomatoes with caraway, dill and garlic and goes great with all types of foods. Exceptional flavour and heat.