Fresh Chili Harissa Recipe Recipe

Name: Fresh Chili Harissa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers (540g) (see note); 1 poblano pepper (100g); 4 Fresno chili peppers (160g); 2 serrano chilies (30g); 1 tablespoon (10g) neutral oil, such as canola, corn, or grape seed; 1 teaspoon (4g) ground coriander; 3/4 teaspoon (3g) ground caraway; 2 teaspoons (12g) Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight; 3 tablespoons (45g) freshly squeezed lemon juice, from about 1 lemon; 3 tablespoons (25g) extra-virgin olive oil

Servings: persons

2 red bell peppers (540g) (see note)
1 poblano pepper (100g)
4 Fresno chili peppers (160g)
2 serrano chilies (30g)
1 tablespoon (10g) neutral oil, such as canola, corn, or grape seed
1 teaspoon (4g) ground coriander
3/4 teaspoon (3g) ground caraway
2 teaspoons (12g) Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight
3 tablespoons (45g) freshly squeezed lemon juice, from about 1 lemon
3 tablespoons (25g) extra-virgin olive oil

1
Preheat the broiler. Line a rimmed baking sheet with foil and set the bell, poblano, fresno, and serrano peppers on it. Rub the peppers with the oil. Place under the broiler and cook the peppers, rotating as needed, until evenly charred all over, about 10 minutes. Transfer the charred peppers to a large bowl and cover with plastic wrap to steam.
2
Meanwhile, in a dry saute pan, toast the coriander and caraway over medium heat until fragrant. Set aside.
3
Once the peppers are cool enough to handle, remove their skins, seeds, and stems with gloved hands. Place the cleaned peppers in a food processor and blend until smooth.
4
Transfer the pepper paste to a bowl. Finish the harissa by mixing in the toasted coriander and caraway, salt, lemon, and olive oil. The harissa is best the next day and keeps in the refrigerator for a week.

159

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 10 ingredients. The key ingredients include: 2 red bell peppers (540g) (see note), 1 poblano pepper (100g), 4 Fresno chili peppers (160g), 2 serrano chilies (30g), and more.

Yes, Fresh Chili Harissa Recipe falls under the Soups & Stews 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.

Fresh Chili Harissa Recipe

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