Michael's Roasted Harissa Recipe

Name: Michael's Roasted Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red capsicums; 10 long red chilies; 2 heads garlic (yes, BULBS not cloves); 2 teaspoons cumin seeds; 2 teaspoons caraway seeds; 1 teaspoon celery seed; 1 tablespoon tomato paste; 80 ml olive oil; ½ teaspoon salt; ½ teaspoon sugar

Servings: persons

2 red capsicums
10 long red chilies
2 heads garlic (yes, BULBS not cloves)
2 teaspoons cumin seeds
2 teaspoons caraway seeds
1 teaspoon celery seed
1 tablespoon tomato paste
80 ml olive oil
½ teaspoon salt
½ teaspoon sugar

1
Cut top from garlic bulbs.
2
Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins).
3
Allow to cool.
4
Remove skin from capsicum and chillies, and seeds from capsicum.
5
Clean garlic (or if it's soft enough, you could just squeeze the flesh out).
6
Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min).
7
Grind in mortar & pestle (only way to get the right consistency) until slightly gritty.
8
Add all ingredients in blender and blitz until you have a smooth paste.
9
Keep in fridge until used.

785

kcal

Calories

Fat

134

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 capsicums, 10 long red chilies, 2 heads garlic (yes, BULBS not cloves), 2 teaspoons cumin seeds, and more.

Yes, Michael's Roasted Harissa 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.

Michael's Roasted Harissa

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