Best 2 Roasted Red Pepper Harissa Recipes
**Roasted Red Pepper Harissa: A Spicy, Smoky, and Flavorful Paste**
Harissa is a versatile condiment that can be used to add a spicy, smoky, and flavorful kick to a variety of dishes. Made from roasted red peppers, chili peppers, cumin, coriander, and olive oil, harissa is a staple in North African cuisine. This article provides three delicious recipes for harissa, each with its own unique flavor profile.
The first recipe is for a classic roasted red pepper harissa. Simply roast red peppers until charred and smoky, then combine them with chili peppers, cumin, coriander, and olive oil in a food processor. The second recipe adds a touch of sweetness and complexity with the addition of roasted tomatoes. And the third recipe uses fermented red peppers for a spicy, tangy harissa that is perfect for adding a kick to grilled meats or vegetables.
All three recipes are easy to make and can be stored in the refrigerator for up to two weeks. Harissa is a great way to add flavor and heat to your favorite dishes, and these three recipes provide a variety of options to suit your taste. Try them all and find your new favorite way to use harissa!
ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
ROASTED RED PEPPER SALAD WITH HARISSA
Categories Salad Side Broil Vegetarian Walnut Bell Pepper Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.
- While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.
- Toss peppers with dressing and sprinkle with raisins and walnuts.
- *Available at Kalustyan's (800-352-3451).
Tips for Making Roasted Red Pepper Harissa:
- Use fresh, ripe red peppers for the best flavor. Roast them until they are slightly charred and tender. - Be careful not to over-roast the peppers, or they will become bitter. - Use a food processor or blender to puree the peppers until they are smooth. - Add the remaining ingredients to the food processor or blender and pulse until well combined. - Taste the harissa and adjust the seasonings to your liking. - Harissa can be stored in an airtight container in the refrigerator for up to 2 weeks. - It can also be frozen for up to 3 months.Conclusion:
Roasted red pepper harissa is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for marinating meats, fish, and vegetables. It can also be used as a dipping sauce, spread, or condiment. Harissa is a great way to add a touch of heat and spice to your favorite dishes.
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