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Bon Appétit

Harissa Sauce

4.5

(21)

This recipe is an accompaniment for <epi:recipe link="" id="107089">Cinnamon-Roasted Chicken with Harissa Sauce</epi:recipe>.

Recipe information

  • Yield

    Makes about 2 2/3 cups

Ingredients

1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper

Preparation

  1. Step 1

    Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.

    Step 2

    Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

TagsSauceNorth AfricanAfricanBell PepperVegetableDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoMake AheadQuickEasy30 Minutes or LessSauteFood ProcessorBon Appétit
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