Chef John'S Harissa Sauce Recipe

Name: Chef John'S Harissa Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, halved and seeded; 6 Fresno chile peppers; 1 habanero pepper; 2 tablespoons vegetable oil; 1/4 teaspoon caraway seeds, or more to taste; 1/4 teaspoon coriander seeds, or more to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon dried mint; 1 teaspoon kosher salt, or to taste; 4 garlic cloves, peeled; 1 lemon, juiced; 1 tablespoon extra-virgin olive oil

Servings: persons

2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 habanero pepper
2 tablespoons vegetable oil
1/4 teaspoon caraway seeds, or more to taste
1/4 teaspoon coriander seeds, or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried mint
1 teaspoon kosher salt, or to taste
4 garlic cloves, peeled
1 lemon, juiced
1 tablespoon extra-virgin olive oil

1
Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2
Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3
Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red bell peppers, halved and seeded, 6 Fresno chile peppers, 1 habanero pepper, 2 tablespoons vegetable oil, and more.

Yes, Chef John'S Harissa Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Harissa Sauce

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