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Category: Sauces and Condiments

Tomato-pepper harissa

This is an ode to harissa. It's replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile sauce goes into my bean soups ... Read more

Total time: 25 minutes | Makes slightly more than 1 cup
  • 3 sun-dried tomatoes, dry-packed
  • 1 large red bell pepper
  • 1 recipe basic harissa (see related recipe)

Step 1In a small bowl, cover the sun-dried tomatoes with boiling water and allow to soften, about 15 minutes. Drain.

Step 2Roast the pepper over a flame or under a broiler until blackened on all sides. Place the pepper in a paper bag and let steam for 15 minutes, then remove the blackened skin, the veins and the seeds. Do not rinse under water.

Step 3In a food processor, combine the basic harissa with the tomatoes and one-half of the roasted red pepper (reserve the rest for another use), adding a few tablespoons of water if needed to achieve the right consistency. The harissa should have the texture of thick paste. Cover with a thin layer of olive oil and refrigerate until needed.

Each serving:
32 calories; 1 gram protein; 4 grams carbohydrates; 2 grams fiber; 2 grams fat; 0 grams saturated fat; 0 mg. cholesterol; 93 mg. sodium.
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