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
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.
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.
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.
Taste and Adjust
Taste the harissa and adjust seasoning with more salt, lemon juice, or black pepper as desired. Blend again to combine.
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.