One of my favorite sauces, condiments, whatever you want to call it, harissa is delicious!
Spicy, smoky, with a touch of lemon, it covers a lot of bases!
The harissa recipe will be up on the blog tomorrow if you want to give it a go yourself!
Homemade Harissa Paste
Cook and Prep Time: 10 minutes
Serves: 1 ½ cups
- 4 Dried Chiles, rehydrated
- 6 oz. Roasted Red Peppers
- 2 tbsp. Tomato Paste
- 4 cloves Garlic, chopped
- 1 tsp. Caraway Seeds (whole or ground)
- 2 tsp. Ground Coriander
- 2 tsp. Ground Cumin
- 1 tsp Smoked Paprika
- 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
- Salt, to taste
- Black Pepper, to taste
- 1-2 tbsp. Extra Virgin Olive Oil
- Rinse and chop the produce accordingly.
- Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
- OPTIONAL. If you are using whole seeds, set a dry pan to medium heat. Once hot, add seeds, stirring frequently to avoid burning. Once aromatic (2-3 minutes) then remove from heat.
- Combine all ingredients into a food processor (or blender) and pulse until creamy.
- Store in a mason jar. Use as a marinade or on top of grilled vegetables. Harissa can also be added to dips for more depth of flavor. Enjoy!