Waitrose and Partners
Harissa ketchup

Harissa ketchup

Whip up a batch of this spicy sauce and get a head start on your gift list.

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Gluten freeVeganVegetarian
  • Makes4 x 400g bottles
  • CourseSide
  • Prepare10 mins
  • Cook1 hr 20 mins
  • Total time1 hr 30 mins
  • Pluscooling

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, roughly chopped
  • 4 clove/s garlic, chopped
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ras el hanout
  • 4 tbsp red wine vinegar
  • 4 x 400g cans finely chopped tomatoes
  • 170g dark brown soft sugar
  • 4 tbsp rose harissa paste
  • 1 tbsp fine sea salt

Method

  1. Heat the oil in a large, heavy-based pan. Add the onions and a large pinch of salt, then cook, stirring, for 15 minutes over a low-medium heat until softened and caramelised. Add the garlic, cook for 2 minutes more, then add the coriander, cumin and ras el hanout. Cook, stirring, for 2 minutes more.

  2. Add 3 tbsp of the vinegar and all the other ingredients. Cook over a low heat, uncovered, for 1 hour, stirring regularly, until thickened and glossy. Leave to cool completely. Meanwhile, sterilise 4 x 400g bottles (find instructions at waitrose.com/howtosterilisejars).

  3. Add the remaining vinegar to the ketchup, then whizz until smooth in a blender. Spoon or funnel into the bottles. The ketchup will keep for up to 2 weeks unopened in the fridge; use within 3 days once opened.

Cook’s tip

Sustainable wrapping

We’ve used the Japanese technique of furoshiki.

Nutritional

Typical values per 15g serving when made using specific products in recipe

Energy

56kJ/ 13kcals

Fat

0.5g

Saturated Fat

0g

Carbohydrates

2.3g

Sugars

2.1g

Fibre

0g

Protein

0g

Salt

0.3g

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