Recipe

Harissa sauce

45 min • 6 to 10 servings •

John S

Harissa is a Moroccan condiment that is easy to prepare and goes great with vegetables and grilled meats.

Yields aprox: 1.5 cups

Ready

4 large red bell peppers

½ tsp cumin (whole seed)

1 Tbl coriander (whole seed)

1 Tbl caraway seed (whole seed)

4 pods cardamon (optional – inner seeds only, not the outer husks)

4 large cloves of garlic

¼ cup virgin olive oil

1 Tbl sugar

2 tsp crushed red pepper flakes

Tongs

Paper bag big enough for bell peppers

Food processor or blender

Skillet for dry roasting

Over an open flame burn the skin on all sides of the bell papers. You can do this on the stove top. Use tongs.

Place blackened bell pepper into a large paper bag and fold shut to steam.

Meanwhile place all spices into a preheated skillet and stir to dry roast. Roast until fragrant.

Blitz roasted spices in food processor or blender. Mortar and pestle is another fun option.

Chop garlic into pieces and roast in skillet until soft.

Remove bell peppers from bag and scrape off blackened skin.

Remote stem and seeds from bell peppers.

Add garlic and bell and bell papers to the food processor or blender and blitz until done.

Let sit at least two hours or preferably overnight before serving.

Dry roasting releases the intense flavors locked within the spices.

Harissa

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