Green Pepper Harissa

By Summer of Eggplant
May 31, 2015
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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
  1. 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.
  2. 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.
  3. Use as you would regular harissa, or as a dip or a marinade for chicken. It is also great on eggs.

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