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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.