Harissa with Sun-Dried Tomatoes
Sauces and Marinades • Armenian
Description
Harissa with Sun-Dried Tomatoes
Ingredients
- Red Long Chili Peppers 7 pieces
- Toasted Cumin Seeds 1 teaspoon
- Ground coriander 1 teaspoon
- Passata Tomato Sauce 1 tablespoon
- Garlic 4 cloves
- Sun-Dried Tomatoes 3 pieces
- Salt to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
In a preheated oven at 355°F (350 degrees Fahrenheit), roast the chili peppers for 20–30 minutes until they blister, do not cover. If the blisters get slightly charred, that's okay.
Step 2
Remove from the oven, peel off the skin, and remove the seeds, stems, and stalks.
Step 3
In a mortar, crush the cumin seeds, finely chop the garlic or crush it using a garlic press. Blend the garlic, peppers, cumin, coriander, sun-dried tomatoes, tomato paste, and salt until you achieve a fairly homogeneous paste.
Step 4
Transfer the resulting paste to a jar, pour olive oil on top, and store it in the refrigerator. Add to sauces, marinades, and soups. The paste will keep for about a month.
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