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harissa Sauce


I really love harissa sauce.  It is a spicy red pepper paste that is used in North African cuisines. I always get it as an option when I go out for Mediterranean food. It is super flavorful. I have used it to spice up meats, veggies and it works great as a dip. As you can see below, I paired it with an Italian polenta and stewed lentils. Its uses are practically endless.


1 Red pepper
2-3 Fresno Chillies
4 Garlic cloves
1 tsp Coriander Seeds
1 tsp Caraway Seeds
3-4 Tbsp Olive Oil
Salt and Pepper
  • Roast the peppers
  • Peel and cut into smaller strips
  • Peel garlic cloves
  • Toast the coriander and caraway seeds until they smoke in the pan
  • Blend all peppers, spices, and garlic together in a food processor along with olive oil to desired consistency...I like mine thick like an apple sauce
  • Add salt and pepper to taste

Pro Tip:
Roast the garlic until softened for added flavor

Picture
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  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact