Side Harissa Recipe
A Greek spin on a traditional North African spicy chili pepper paste with a vibrant tomato flavor.
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Ingredients
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Harissa Ingredients
Method
Preparation Directions
- 1
Roast the Peppers and Tomatoes
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet along with the tomatoes. Roast in the oven for about 20-25 minutes or until the skin of the peppers is charred.
- 2
Toast the Spices
In a small skillet over medium heat, toast the cumin and coriander seeds for about 2-3 minutes until fragrant. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- 3
Blend the Ingredients
Once the peppers and tomatoes have cooled, peel off the charred skin and add them to a blender. Add the garlic cloves, toasted spices, paprika, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adjusting the texture with more olive oil if needed.
- 4
Taste and Adjust
Taste the harissa and adjust seasoning with more salt, lemon juice, or black pepper as desired. Blend again to combine.
- 5
Store or Serve
Transfer the harissa to a jar and store it in the refrigerator for up to a week. Serve as a side condiment with grilled meats, vegetables, or as a spread.
