Description

Harissa paste is a staple in North African Tunisian cuisine. It's used as a condiment the way we use ketchup or salsa. Use it in rice bowls, soups, or on veggies, meat or fish.

Ingredients

• 1 red pepper
• 1/2 t. coriander seeds
• 1/2 t. cumin seeds
• 1/2 t. caraway seeds
• 1 1/2 T. olive oil
• 1 small red onion, coarsely chopped (about 2/3 c.)
• 3 cloves garlic, coarsely chopped
• 3 hot red chiles, seeded and coarsely chopped*
• 1 1/2 t. tomato paste
• 2 T. freshly squeezed lemon juice
• 1/2 t. salt

Steps

1. Place pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl; cover with plastic wrap; allow to cool. Peel cooled pepper; discard skin and seeds.*
2. Place a dry skillet over low heat; lightly toast coriander, cumin and caraway seeds for 2 minutes; remove them to a mortar; use a pestle to grind to a powder.
3. Heat olive oil in a skillet over medium heat; fry onion, garlic and chiles for 10- 12 minutes, until it's a dark smoky color and is almost caramelized.