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
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Ingredients
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2
large green bell peppers
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3
Anaheim peppers
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1
medium jalapeño
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1.5 teaspoons
caraway seed - toasted
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1.5 teaspoons
cumin - toasted
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7 tablespoons
olive oil
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1 pinch
(large pinch) sea salt
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1 pinch
(tiny pinch) cinnamon
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1/2 cup
cilantro leaves
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1/2
lemon - juiced
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4
garlic cloves - peeled
Directions
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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.
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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.
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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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