Ingredients and Weight:
- Red bell peppers (500g)
- Dried red chili peppers (50g)
- Garlic (2 heads)
- Olive oil (1 cup)
- Ground cumin (2 teaspoons)
- Ground coriander (2 teaspoons)
- Harissa spice blend (4 tablespoons)
- Lemon juice (1/4 cup)
- Salt to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Roast the bell peppers: Preheat oven to 400°F (200°C). Cut bell peppers into quarters, remove seeds, and toss with olive oil and salt. Roast for 30 minutes, or until tender and slightly charred.
- Rehydrate the chili peppers: Remove stems from chili peppers and place in a bowl. Cover with hot water and let soak for 20 minutes, or until softened.
- Process the ingredients: Peel the garlic cloves. Combine roasted bell peppers, rehydrated chili peppers, garlic, cumin, coriander, harissa blend, and lemon juice in a food processor. Pulse until a coarse paste forms.
- Season and adjust: Season with salt to taste. Add additional harissa blend or olive oil if desired to adjust heat and consistency.
Nutritional Information:
Per 2 tablespoons serving:
- Calories: 40
- Fat: 2g
- Carbohydrates: 6g
- Protein: 2g
Dish Characteristics:
- Spicy and flavorful
- Tangy and herbaceous
- Rich and smoky
User Comments:
- "This harissa paste is the perfect blend of heat and flavor. It adds a delicious kick to any dish."
- "I love using this paste as a marinade for chicken or fish. It gives the meat a beautiful color and a delicious smoky flavor."
- "This paste is so easy to make and it keeps well in the refrigerator. It's a must-have for any hot sauce enthusiast."
Special Precautions and Tips:
- Use gloves when handling chili peppers to avoid skin irritation.
- If you don't have harissa spice blend, you can make your own by combining equal parts ground cumin, coriander, caraway seeds, and smoked paprika.
- The paste can be stored in an airtight container in the refrigerator for up to 2 weeks.
