Dear reader,
Condiments are a way of life. The more, the better, This spicy homemade harissa packs a punch – containing a blend of hot peppers, oil and spices that come together to create a hot sauce that adds complex heat to any roasted vegetable, grain, or soup.
So, what is Harissa?
Harissa is a hot sauce with North African roots, with the general base calling for hot peppers, garlic, salt, and lots of olive oil. Spices typically include (but not limited to) coriander, cumin, and caraway seeds. Many call for different and complex blends of peppers determined by region, but this recipe keeps it simple and accessible with bell peppers and fresnos.
Want more spice in your life? Give my 5-minute Chipotle Paste or Mint Chutney a try for more chili pepper magic.
Until next time,
Bridget
Spicy Homemade Harissa
Ingredients
- 2 red bell peppers
- 4 fresno chilis
- 1 teaspoon avocado oil, or any neutral oil
- 3 cloves of garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon each of: ground cumin, coriander, caraway seeds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ lemon, juiced
Instructions
- First, roast all of the peppers over an open flame. Lay the peppers on the burner grate over the fire, or you can use skewers or tongs to hold them. Turn to char the skin on all sides. Once the pepper is blackened, rub or scrape off the charred skin, cut the pepper open and discard the seeds. Note: If you do not have access to open flame, you can also broil the peppers in the oven. First, cut the peppers in half lengthwise. Then, discard the seeds and place the peppers skin side up on a baking sheet lined with foil. Place the peppers as close to the broiler flame as possible, and roast until the skins are dark and blistered. This will typically takes 10 to 15 minutes.
- Next, while your peppers are roasting, add 1 teaspoon of neutral oil to a small frying pan. Over medium heat, saute the garlic and the spices a minute or so, until fragrant. Be sure to stir constantly to avoid scorching!
- Once the peppers are roasted and skins have been removed, finely dice all the roasted peppers and add them to a bowl with the sauteed garlic and spices, olive oil, sea salt, and lemon juice.
- Mix together until all of the ingredients are well incorporated. Taste, and season with additional salt, lemon juice, or olive oil as needed.
- Store in an airtight container in the refrigerator for up to one week.
- Caution! Handling spicy peppers can be painful to sensitive skin, eyes, and other more private places… please be careful or use gloves when handling.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S
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