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HARISSA

1 RED BELL PEPPER
1 1/2 TSP CUMIN SEEDS, TOASTED
1 TSP CORIANDER SEEDS, TOASTED
1 TSP CARAWAY SEEDS, TOASTED
3 CLOVES GARLIC, PEELED
1 T CAYENNE
1 T SMOKED SPANISH PAPRIKA
2 TSP KOSHER SALT
1/2 C TOMATO PASTE
1/2 C OLIVE OIL
0-1 T CAYENNE (MORE)

PUT PEPPER OVER OPEN FLAME AND CHAR SKIN ON ALL SIDES.

PUT IN PAPER BAG FOR 10 MINUTES, THEN PEEL OFF SKIN AND REMOVE STEM AND SEEDS.

GRIND TOGETHER TOASTED SEEDS, GARLIC, 1 T OF CAYENNE, PAPRIKA, AND SALT.

PUT SPICES, PEPPER, AND TOMATO PASTE IN FOOD PROCESSOR AND PROCESS UNTIL SMOOTH.

DRIZZLE IN OIL AS PROCESSOR RUNS.

ADD ADDITIONAL CAYENNE TO TASTE. DON'T FEAR THE HEAT!

NOTES:

YOU CAN SCALE UP AND STORE IN FRIDGE FOR 2 WEEKS OR FREEZE INTO USABLE PORTIONS. YOU CAN ALSO BROIL THE PEPPER AND SKIP THE PAPER BAG STEP.