Harissa

Name: Harissa
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: makes 3/4 cup
Cuisine: North African
Ingredients: 1 red bell pepper; 1 tsp avocado oil; 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp caraway seeds; 2 tbsp paprika; 1 tsp red pepper flakes; 3 garlic cloves; 1 tsp kosher salt; 2 tbsp extra-virgin olive oil

A homemade North African chile-and-pepper paste ground with toasted coriander, cumin, and caraway seeds plus paprika and garlic, for brightening sauces, marinades, or dips.

From The Young Forever Cookbook

Prep: 35 min
Cook: 5 min
Total: 40 min
Yield: makes 3/4 cup
Category: Condiment
Cuisine: North African

Nutrition (estimated)

per 1 tbsp

Calories: 30 kcal
Protein: 0 g
Fat: 3 g
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 100 mg

Ingredients

1 red bell pepper
1 tsp avocado oil
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
2 tbsp paprika
1 tsp red pepper flakes
3 garlic cloves
1 tsp kosher salt
2 tbsp extra-virgin olive oil

Bell Peppers Cumin

Instructions

Preheat grill to 450°F. Coat red pepper with avocado oil and grill about 25 min, rotating, until skin is blackened all over. Transfer to a bowl, cover tightly with plastic wrap, and steam until cool enough to handle. Peel, open, and discard seeds.
Mix coriander, cumin, and caraway seeds in a small bowl. Toast in a dry pan over medium 1–2 min until fragrant; cool. Stir in paprika and red pepper flakes.
Pulse garlic in a food processor to a paste. Add roasted pepper, season with salt, add spice mix and olive oil, and blend well. Transfer to a lidded jar, topping with more olive oil for storage.
Keeps airtight in the fridge 1–2 weeks or frozen up to 2 months.