Hi! Check out this spicy roasted red pepper sauce. It’s is a delicious rift on the traditional harissa, which is a fiery chili pepper paste that originated in northern Africa. This vibrant sauce is delicious on chicken, fish, lamb, shrimp, soups and stews. It also spruces up vegetable dishes with chickpeas and couscous. Trust us. You want it hanging out in your refrig! Oh, and if you roast your own peppers for this dish, it pops up the FLAVA significantly. Just sayin’! Here goes:
1½ tsp whole cumin seeds
1½ tsp whole coriander seeds
One 16-ounce jar roasted red peppers, drained and patted dry (1¾ C roasted red peppers)
3 Tbsp good quality olive oil
2 Tbsp chopped cilantro
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp maple syrup
1½ tsp finely chopped or pressed garlic
1/2 tsp fine sea salt
1/2 tsp red chili flakes, plus more to taste
Heat a small skillet over medium heat and dry roast the cumin and coriander seeds, frequently stirring them, until fragrant, about 2 minutes.
Let them cool completely and grind in spice or coffee grinder, to a fine powder.
In a food processor, combine the red peppers and all remaining ingredients. Blend thoroughly. Add more chili flake if desired. Store in a covered glass jar in the refrigerator until ready to serve. The harissa lasts 2 weeks, refrigerated.
Yield: 11/2 cups (2 Tbsp per serving) We served it with chicken and broccoli, on a bed of Cauli Mash.... YUM!! Xox, S