Normally I'm not a fan of red bell peppers (capsicums) but this homemade Harissa, a North African chili paste, made with roasted pepper is something I can't get enough of! I've seriously been eating it all week long.
It amps up avocado toast in the morning and is a delicious addition to any meal. I think aside from the enlivening taste, I love that it's sugar-free. Many store-bought brands of hot sauce tend to have a lot of sugar to balance out the spiciness.
(Makes 1 cup)
1 whole red bell pepper
2 fresh fresno chili peppers
3 garlic cloves
3 tablespoons sun-dried tomato paste
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon salt
2 tablespoons lemon juice
3 tablespoons olive oil
Preheat the oven to 400°F (200°C) Roast the red bell pepper and chilis until softened, about 35-40 minutes, turning a few times to roast evenly. Wrap the bell pepper in a tea towel and set aside.
Peel the charred skin off of the peppers, and remove the seeds (keep the chili pepper seeds if you like you like it spicy). In a high-speed blender of food processor, blend all the ingredients together. Keep refrigerated in an air-tight glass jar.