Harissa
Naturally Smoked Ingredients Used
Product | Usage Rate | Description |
---|---|---|
Natural Hardwood Smoked Onion RA16027 | 0.30% | Nat Hardwood Smoked Onion RA16027 adds an earthy, onion flavor with an ashy smoke flavor. |
Ingredients
Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
---|---|---|---|---|
Red Bell Pepper | 5.59 | 0.35 | 158.50 | 15.85 |
Cumin Seeds | 1.48 | 0.09 | 42.00 | 4.20 |
Caraway Seeds | 0.04 | 0.00 | 1.00 | 0.10 |
Olive Oil | 7.44 | 0.47 | 211.00 | 21.10 |
Red Onion, chopped | 7.44 | 0.47 | 211.00 | 21.10 |
Fresh Garlic, minced | 2.96 | 0.19 | 84.00 | 8.40 |
Chipotle in Adobo Sauce | 0.21 | 0.01 | 6.00 | 0.60 |
Tomato Paste | 3.74 | 0.23 | 106.00 | 10.60 |
Lemon Juice | 4.48 | 0.28 | 127.00 | 12.70 |
Salt | 1.87 | 0.12 | 53.00 | 5.30 |
Ground Coriander | 0.02 | 0.00 | 0.50 | 0.05 |
TOTALS | 35.27 | 2.21 | 1000 | 100% |
Preparation
- Coat the peppers with nonstick cooking spray and place under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard skin and seeds.
- Place a dry frying pan over low heat and lightly toast the cumin and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
- Heat olive oil in a frying pan over medium heat. Cook the onion, garlic, chipotle, tomato paste, lemon juice, salt and ground coriander for 10 to 12 minutes, stirring, until dark in color.
- Pour into a blender or a food processor with the Red Arrow product to puree ingredients together until smooth.
- Store in a sterilized jar in the refrigerator for up to 2 weeks.
