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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Harissa is a spicy chile paste. You can substitute 1 seeded jalapeño chile, and 1/4 teaspoon each of ground cumin and ground coriander. Ingredients:
4 red bell peppers, halved lengthwise and seeded |
2 plum tomatoes, halved lengthwise |
2 tablespoons sliced almonds |
1 tablespoon harissa |
1 teaspoon chopped garlic |
2 teaspoons lemon zest |
2 tablespoons fresh lemon juice |
1 cup extra-virgin olive oil |
1 tablespoon sherry vinegar |
salt |
freshly ground black pepper |
Directions:
1. Place pepper halves, skin-side up, on a foil-lined baking sheet. Broil, 5 inches from heat, 10 minutes or until skins are blistered and blackened. Let stand 5 minutes, peel, and set aside.
2. Place tomato halves on a foil-lined baking sheet. Bake at 400° for 15 minutes or until tender; set aside.
3. Place almonds on a baking sheet, and bake at 400° for 3 minutes or until toasted.
4. Process roasted vegetables, almonds, and next 4 ingredients in a food processor until smooth. Add olive oil and vinegar; process until well blended. Season to taste with salt and pepper.
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