Harissa

We’re never upset about having leftover harissa in the fridge. It’s fantastic on eggs, roasted potatoes, sandwiches, or grilled veggies.

Makes 1 cup

INGREDIENTS

2 red bell peppers, whole (see note)

1 shallot, thinly sliced

2 garlic cloves, thinly sliced

2 dried guajillo chilis

1 teaspoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon caraway seeds

2 tablespoons tomato paste

1 tablespoon extra virgin olive oil

METHOD

Char the bell peppers whole. It’s best over an open flame, either directly over a gas burner (use tongs) or on the grill (you can also use the broiler). They should be completely black on the outside. Transfer them to a bowl and cover with a lid, so the peppers can steam and cool.

Peel the bell peppers. When the peppers are cool enough to handle, remove the seeds and stem. Peel away as much of the charred skin as possible. You can use your fingers or a paring knife. Either way, you won’t be able to remove all of it, and that’s okay. Rough chop the peppers and set aside.

Toast the whole spices and guajillos. Use a small skillet and toast until fragrant, 3-4 minutes. Set aside to cool. Remove and discard the stem and seeds of the chilis. In a spice grinder (aka dedicated coffee grinder) or blender, grind the chilis and spices until fine.

Saute. Heat the skillet over medium heat. Add the olive oil, shallots, and garlic. Cook until lightly browned. Add the spices, charred bell peppers, tomato paste, and a pinch of salt. Cook for a few minutes more so the flavors can mingle.

Blend. Coarsely blend the mixture. Taste for seasoning and adjust.

Note: This recipe is pretty mild. To amp up the spice level, char a couple of fresno or serrano chilis alongside the bell peppers.