Fresh Harissa
Fresh Harissa
1 red or orange bell pepper
1 medium tomato
1 Tbs. tomato paste
1/2 tsp. cumin seeds
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
1/4 tsp. caraway seeds
1/4 tsp. smoked paprika
2 Tbs. extra virgin olive oil
coarse lemon salt and freshly ground pepper
Preheat the oven to 500 degrees.
Roast the pepper and tomato, whole, on a parchment or foil lined baking dish until the skins are brown and bubbly – turning just a few times. This will take about 15 minutes.
Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes.
Rub off skin and discard the ribs and seeds (and skin) of the pepper, as well as the stem and core of the (and skin) of the tomato.
Purée all ingredients together in a high-speed blender.
Serve with something to both complement and kick the heat. This deal is spicy!
Served over grilled chicken and rice with some fresh baby spinach, Brian put this one in the “oh my good god” category!
Comments
Post a Comment