Homemade Harissa (Spicy Red Pepper Sauce)
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Homemade Harissa (Spicy Red Pepper Sauce) might be a recipe you should try. This recipe serves 6. One serving contains 60 calories, 1g of protein, and 5g of fat. For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 4495 people were glad they tried this recipe. A mixture of chilies, salt, dried chile de arbol, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this sauce. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 54%. Similar recipes are Vegan Roasted Red Bell Pepper Sauce | Easy Homemade Pasta Sauce s, Spicy Red Pepper Sauce, and Roasted Red Pepper Salad with Harissa.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
2 dried ancho chilies*
2 chipotle chiles in adobo*
1 dried chile de arbol*
1 garlic clove, peeled + smashed
Juice of half a lemon
2 tablespoons olive oil
2 whole roasted red peppers, seeds removed*
Salt, to taste
1 cup boiling water
Equipment:
bowl
food processor
blender
Cooking instruction summary:
Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice. Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice.The Harissa will keep refrigerated for a few weeks.
Step by step:
1. Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles.
2. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.Once chiles are softened, cut top off the chiles and remove the seeds from inside.
3. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice. Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice.The Harissa will keep refrigerated for a few weeks.
Nutrition Information:
covered percent of daily need
