Roasted Red Pepper Harissa

Name: Roasted Red Pepper Harissa
Yield: Makes about 2 cups
Ingredients: 4 garlic cloves; 1/2 cup olive oil; 1/2 teaspoon caraway seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 6 roasted red peppers from a jar, seeds removed; 1 fresh red chile (such as cayenne or Fresno), halved, seeds removed; 1 tablespoon red wine vinegar; 1/2 teaspoon sugar; Kosher salt; A spice mill

By Andrew Tarlow

October 1, 2016

Photo by Michael Graydon & Nikole Herriott

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

Recipe information

Yield
Makes about 2 cups

Ingredients

4 garlic cloves

1/2 cup olive oil

1/2 teaspoon caraway seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon black peppercorns

6 roasted red peppers from a jar, seeds removed

1 fresh red chile (such as cayenne or Fresno), halved, seeds removed

1 tablespoon red wine vinegar

1/2 teaspoon sugar

Kosher salt

Special Equipment

A spice mill

Preparation

Step 1
Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.
Step 2
Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
Step 3
Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
Do Ahead
Step 4
Harissa can be made 1 day ahead. Cover and chill.

TagsCondiment North African African Bell Pepper Vegetable Fresno Chile Chile Garlic Root Vegetable Dairy Free Gluten Free Vegan Vegetarian Simmer Blender Bon Appétit

Recipe notes

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