RED HARISSA RECIPES

Name: Red Harissa
Yield: Makes about 3 cups
Ingredients: 3 large red bell peppers; 2 1/2 tablespoons white wine vinegar; 4 garlic cloves, crushed; 2 red jalapeños or Fresno chiles, stemmed, seeded, chopped; 1 teaspoon ground cumin; 1 teaspoon kosher salt plus more for seasoning; 1/4 teaspoon freshly ground black pepper plus more for seasoning; 1/4 cup extra-virgin olive oil

RED HARISSA RECIPE | BON APPÉTIT

Red Harissa Recipe | Bon Appétit image

Red Harissa Recipe

Provided by Silvena Rowe

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

3 large red bell peppers
2 1/2 tablespoons white wine vinegar
4 garlic cloves, crushed
2 red jalapeños or Fresno chiles, stemmed, seeded, chopped
1 teaspoon ground cumin
1 teaspoon kosher salt plus more for seasoning
1/4 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil

Steps:

Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop.
Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.

MOROCCAN RED HARISSA RECIPE • CIAOFLORENTINA

Moroccan Red Harissa Recipe • CiaoFlorentina image

Provided by Florentina

Categories Sauce

Total Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

4 red bell peppers (roasted)
2 red chile peppers + more to taste
3 tbsp extra virgin olive oil
4 cloves Garlic (grated)
2 tbsp red wine vinegar
1 tsp cumin
1 1/2 tbsp smoked paprika
Sea salt to taste

Steps:

On a hot cast iron plate roast the peppers on medium flame until charred on all sides. Transfer to a bowl and cover tightly with plastic wrap until cool enough to handle. Once the peppers have cooled remove and discard the charred skins and core. You can keep the seeds and skins from the chile peppers if desired for extra heat.
Transfer the cleaned peppers to the bowl of a food processor together with the olive oil, garlic, vinegar, smoked paprika, cumin and sea salt. Process until smooth. Transfer to a bowl and adjust seasonings with more sea salt and vinegar. Serve next to roasts, steaks, dipping sauce or marinade.

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