top of page

Roasted Red Pepper Harissa

['4 garlic cloves', '1/2 cup olive oil', '1/2 teaspoon caraway seeds', '1/2 teaspoon coriander seeds', '1/2 teaspoon cumin seeds', '1/4 teaspoon black peppercorns', '6 roasted red peppers from a jar, seeds removed', '1 fresh red chile (such as cayenne or Fresno), halved, seeds removed', '1 tablespoon red wine vinegar', '1/2 teaspoon 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, chile, vinegar, and sugar in a blender until smooth; season with salt.
Harissa can be made 1 day ahead. Cover and chill.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page