Harissa sauce is probably my alltime favorite hot and spicy condiment and one Im sure youve seen me use in a bunch of recipes here A small spoonful of this makes virtually any savory dish better
Prep Time
10 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered
5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool
about 20 minutes. Remove and discard skins.
Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften
about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice
about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin
mint
and salt
and crush until finely ground. Transfer spices to a blender and add roasted bell peppers
chiles
garlic
lemon juice
and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end
blending for only a few seconds.
Cook’s Note
You can substitute any red chiles for Fresno chiles.If you have a gas stove
you can roast the red peppers over an open flame. Turn the heat to medium-high and roast over the flame
