Roasted Red Pepper Harissa

Ingredients for Roasted Red Pepper Harissa

• 4 garlic cloves

• 120ml olive oil

• 1/2 teaspoons caraway seeds

• 1/2 teaspoons coriander seeds

• 1/2 teaspoons cumin seeds

• 1/4 teaspoons black peppercorns

• 6 roasted red peppers from a jar, seeds removed

• 1 fresh red chilli (such as cayenne or Fresno), halved, seeds removed

• 1 tablespoon red wine vinegar

• 1/2 teaspoons sugar

• Kosher salt

• A spice mill

Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.

Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.

Blend spices, garlic and oil, roasted red peppers, chilli, vinegar, and sugar in a blender until smooth; season with salt.

Harissa can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.