Ingredients:
2 large red bell peppers 6 fresno chilis 1 dried new mexico chilis 1 dried california chilis 4-5 garlic cloves 1 tbsp smoked paprika 2 tsp coriander 1 tsp cumin 1/2 tsp fennel 3 tbsp olive oil Instructions: 1) Turn oven on to broil. Place the bell peppers and two of the fresno chilis on a baking sheet. Broil until charred on each side. Turning the pepper roughly every 7 minutes. (Times will very) 2) Put the dried chilis on the baking sheet and toast for 3-5 minutes. 3) Remove bell peppers fresnos and dried chilis and remove the seeds. Place the remaining fresno chilis and all the ingredients in a blender and puree until smooth. Add salt to taste. I used my vitamix which makes the harissa very smooth. Allows me to use less olive oil. Notes: 1) Seed the fresno chilis if you want a less spicy harissa. 2) Can use large red sweet peppers as well. 3) I will post a link to my favorite store bought harissa paste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Harissa Paste amzn.to/2ZAOnVZ
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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