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Harissa aux poivrons rôtis - En-tete

Roasted Red Pepper Harissa

This Maghrebi harissa combines roasted bell peppers and chilies with garlic and spices in a smooth paste.
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Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Course: Condiment
Cuisine: Maghreb
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 1 red bell pepper
  • 3 red chilies (chili or Spanish varieties)
  • 1 head garlic
  • 0.5 small can tomato paste
  • 1 tablespoon chili flakes
  • 2 teaspoons coriander seeds ground
  • 1 teaspoon cumin seeds
  • 1 teaspoon paprika powder toasted
  • 3 tablespoons extra virgin olive oil
  • 0.5 lemon juiced

Optional

  • 1 red onion
  • 0.25 teaspoon spice of your choice cinnamon, cloves, cardamom, fenugreek

Procédé

  • Preheat the oven to 200 degrees.
  • Remove the outer skins from the head of garlic, but leave all the cloves attached and intact. Cut off the top ends of all the cloves. Drizzle a little oil over the cut surfaces. Sprinkle a little salt on top. Wrap the head of garlic in aluminum foil.
    1 head garlic, 3 tablespoons extra virgin olive oil
  • Wash the bell pepper and chilies and place them in an ovenproof dish (optional: this prevents drips in the oven). Place the garlic alongside them. If desired, add the chopped onion too, drizzled with a little mild olive oil. Set the timer for 30 minutes.
    1 red bell pepper, 3 red chilies (chili or Spanish varieties), 1 red onion
  • Now remove the chilies from the dish. Set them aside on a plate for a moment. The other vegetables need another 15 minutes.
  • Leave all the vegetables to cool.
  • Peel the bell pepper and chilies. Remove the membranes and seeds from the bell pepper (be careful: a lot of liquid will run out!).
  • Unwrap the garlic and squeeze the head to release the soft flesh.
  • Place the vegetables in the food processor with all the other ingredients and blend until smooth.
    0.5 small can tomato paste, 1 tablespoon chili flakes, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon paprika powder, 0.5 lemon, 0.25 teaspoon spice of your choice

Notes

Equipment: oven at 200 degrees, ovenproof dish or baking sheet lined with parchment paper, aluminum foil, (small) food processor or immersion blender.
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