Red Bell Pepper Harissa Recipes

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MOROCCAN RED HARISSA RECIPE



Moroccan Red Harissa Recipe image

Provided by Florentina

Categories     Sauce

Time 25m

Number Of Ingredients 8

4 red bell peppers (roasted)
2 red chile peppers + more to taste
3 tbsp extra virgin olive oil
4 cloves Garlic (grated)
2 tbsp red wine vinegar
1 tsp cumin
1 1/2 tbsp smoked paprika
Sea salt to taste

Steps:

  • On a hot cast iron plate roast the peppers on medium flame until charred on all sides. Transfer to a bowl and cover tightly with plastic wrap until cool enough to handle. Once the peppers have cooled remove and discard the charred skins and core. You can keep the seeds and skins from the chile peppers if desired for extra heat.
  • Transfer the cleaned peppers to the bowl of a food processor together with the olive oil, garlic, vinegar, smoked paprika, cumin and sea salt. Process until smooth. Transfer to a bowl and adjust seasonings with more sea salt and vinegar. Serve next to roasts, steaks, dipping sauce or marinade.

ROASTED RED PEPPER HARISSA



Roasted Red Pepper Harissa image

An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.

Provided by Andrew Tarlow

Categories     Bon Appétit     Sauce     Bell Pepper     Caraway     Coriander     Cumin     Chile Pepper     Condiment

Yield Makes about 2 cups

Number Of Ingredients 13

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
Special Equipment
A spice mill

Steps:

  • 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.
  • Do Ahead
  • Harissa can be made 1 day ahead. Cover and chill.

MOROCCAN RED HARISSA CHICKEN



Moroccan Red Harissa Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

3 red bell peppers
3 red chile peppers such as Fresno or Holland finger peppers
2 tablespoons olive oil
8 boneless, skinless chicken thighs
Salt and pepper
Salt and pepper
3 cloves garlic, chopped
1 bay leaf
1 small piece cinnamon stick or a pinch ground cinnamon
1 inch fresh ginger root, peeled and grated or pasted
1 onion, finely chopped
2 teaspoons smoked sweet paprika (2/3 palmful)
1 teaspoon ground cumin (1/3 palmful)
White wine vinegar
2 1/2 cups chicken stock
1 tablespoon butter
1 1/4 cups basmati or other white long grain rice
Thinly sliced scallions, for garnish

Steps:

  • Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
  • Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
  • Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
  • To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
  • In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
  • Get Rachael's shopping list for this episode's recipes here.

Nutrition Facts : Calories 565 calorie, Fat 17.5 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 489 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Protein 37 grams, Sugar 9 grams

RED BELL PEPPER HARISSA



Red Bell Pepper Harissa image

Categories     Condiment/Spread     Hanukkah     Bell Pepper     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 6

1 1/2 pounds red bell peppers (about 3 large)
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoons salt
3 tablespoons chopped seeded jalapeño chili

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
  • Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

CHEF JOHN'S HARISSA SAUCE



Chef John's Harissa Sauce image

Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 habanero pepper
2 tablespoons vegetable oil
¼ teaspoon caraway seeds, or more to taste
¼ teaspoon coriander seeds, or more to taste
½ teaspoon ground cumin
½ teaspoon dried mint
1 teaspoon kosher salt, or to taste
4 garlic cloves, peeled
1 lemon, juiced
1 tablespoon extra-virgin olive oil

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g

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