Quick Harissa Sauce
Harissa, a red pepper paste with fire-roasted bell peppers, chilies, tomatoes, garlic, and lemon with North African Spices, all done in one shot in the food processor.
Servings 8
Calories: 42kcal
Ingredients
- 1 cup fire-roasted red bell peppers
- 1 teaspoon crushed chili pepper flakes
- 1 tablespoon tomato paste
- 2 garlic cloves
- ⅛ teaspoon caraway powder
- ¼ teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ lemon zested and juiced
- 2 tablespoons extra virgin olive oil
Equipment
Instructions
- Add the Base Ingredients: In the bowl of a food processor, combine 1 cup fire-roasted red bell peppers, 2 garlic cloves, and 1 tablespoon tomato paste.
- Add the Spices: Sprinkle in 1 teaspoon crushed chili pepper flakes, ⅛ teaspoon caraway powder, ¼ teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon smoked paprika, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
- Add the Citrus and Oil: Zest and juice half a lemon directly into the processor. Then pour in 2 tablespoons of extra virgin olive oil.
- Blend until Smooth: Process the mixture until smooth and well combined, scraping down the sides of the bowl as needed for an even texture.
- Taste and Adjust: Taste the sauce and adjust seasoning if desired—add more chili flakes for heat, lemon juice for brightness, or salt for balance.
- Transfer and Store: Spoon the Harissa into a clean jar or airtight container. Store in the refrigerator for up to 10 days or freeze in portions for longer storage.
Video
Nutrition
Calories: 42kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 333mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
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