Harissa Dip with Sweet and Spicy Peppers and Carrots
Sauces and Marinades • Indian
Description
Harissa dip made with sweet and spicy peppers and carrots
Ingredients
- Orange Bell Peppers 2 pieces
- Mild Chili Spice 2 pieces
- Carrot 1 piece
- Onion 1 piece
- Garlic 1 clove
- Soy Sauce 2 tablespoons
- Table vinegar 1 tablespoon
- Brown Sugar 1 tablespoon
- Ground clove 4 pieces
- Bay leaf 2 pieces
- Thyme 1 sprig
- Olive Oil 2 tablespoons
- Smoked salt a pinch
- Ground Black Pepper a pinch
- Salt a pinch
- Cinnamon a pinch
Step-by-Step Guide
Step 1
Cut the peppers (bell peppers into quarters, chili peppers in half) and remove the seeds, membranes, and other inner riches.
Step 2
Peel the carrot and cut it randomly. I cut it into diagonal slices about 5 mm thick.
Step 3
Slice the onion into rings about 1 cm thick.
Step 4
Young garlic does not need to be peeled as the skin is soft and fragrant. If using mature garlic, peel the cloves.
Step 5
Turn on the top grill in the oven and place a baking tray under it to preheat.
Step 6
In a bowl, mix the liquid and dry ingredients.
Step 7
Take out the preheated baking tray, arrange the vegetables in it, add the bay leaf, cloves, and thyme, and pour the 'sauce' over them.
Step 8
Place under the grill, turning every 10 minutes.
Step 9
When the vegetables are ready, remove them and place them in a blender along with all the juices, adding lemon juice, salt, and pepper to taste.
Step 10
Cool down, let it rest in the refrigerator for a couple of hours, or better yet, overnight.
Step 11
The carrot combined with cinnamon and soy sauce gives a spicy sweetness, while the peppers are complemented by the heat and acidity of the vinegar, all infused with herbal aromas — a great appetizer for drinks. Before serving, you can add feta and fresh herbs; I usually add toasted sesame seeds and a bit of parsley or green onions. Serve with toasted pita.
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