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Author Notes: This recipe came as a result of a CSA box filled with a variety of green peppers. I'm not the biggest green pepper fan. Often they are misappropriated - carelessly tossed in a salad or forever paired with onions. There has to be more for the vegetable. —Summer of Eggplant
Makes 2 cups +/-
- 2 large green bell peppers
- 3 Anaheim peppers
- 1 medium jalapeño
- 1.5 teaspoons caraway seed - toasted
- 1.5 teaspoons cumin - toasted
- 7 tablespoons olive oil
- 1 pinch (large pinch) sea salt
- 1 pinch (tiny pinch) cinnamon
- 1/2 cup cilantro leaves
- 1/2 lemon - juiced
- 4 garlic cloves - peeled
- Pre-heat the broiler. Toast the spices. Place the garlic and peppers on a baking sheet and drizzle with 1 tablespoon oil. Broil peppers. My broiler is in the top of my oven and it took me 5 minutes with the peppers 7" from the heat source, rotating the peppers every minute. The garlic was done sooner. Ideally the peppers want to be charred all over.
- Put the peppers, spices, cilantro and 2 tablespoons of olive oil in the food processor, process and stream in the remaining 4 tablespoons of olive oil until desired consistency. Finish with lemon juice.
- Use as you would regular harissa, or as a dip or a marinade for chicken. It is also great on eggs.
- This recipe was entered in the contest for Your Best Mash-Up Recipe