Homemade Harissa (Spicy Red Pepper Sauce).
—·Middle Eastern
Ingredients
- 2 whole roasted red peppers (seeds removed*)
- 2 dried ancho chilies*
- 1 dried chile de arbol*
- 2 in chipotle chiles adobo*
- 1 cup boiling water
- 1 clove garlic (peeled + smashed)
- Juice of half a lemon
- Salt (to taste)
- 2 tablespoons olive oil
Instructions
4 steps
- 1
Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.
20 min - 2
Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice.
- 3
Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice.
- 4
The Harissa will keep refrigerated for a few weeks.
Progress
0 / 4 steps
Nutrition
Per serving (based on 1 servings)
Calories
563cal
Protein
6.0g
Carbs
37.0g
Fat
58.0g
Fiber
9.0g
Sugar
14.0g
Sodium
3656mg
Saturated Fat
7.0g
