Harissa

from Field Kitchen Cooking School & Jerusalem: A Cookbook

submitted by Anne Halsted

preparation time: 25 minutes

makes about 1½ cups

1 roasted red pepper (from a jar or can)

½ teaspoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon caraway seeds

1 ½ tablespoons olive oil

1 small red onion, coarsely chopped

3 cloves garlic, chopped

1 to 4 hot red chilies such as Fresno, seeded and coarsely chopped (depending on heat desired)

1½ teaspoon tomato paste

2 tablespoons lemon juice

½ teaspoon salt

Rinse the red pepper and roughly chop.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind them to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Delicious spicy sauce for meats, chicken, veggies, or whatever you desire.