Serves 4
25 min
Fresh Chili Harissa
Recipe GLPR7e78a629017be8
A vibrant, fresh North African chile paste bursting with bright heat and complexity. Roasted red bell peppers, poblano, Fresno, and serrano chilies are blended with aromatic coriander and caraway seeds, then enriched with lemon juice and olive oil. This versatile condiment adds depth to grilled vegetables, proteins, dips, and more.
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Ingredients
2 red bell peppers (about 540g)
1 poblano pepper (about 100g)
4 Fresno chili peppers (about 160g)
2 serrano chilies (about 30g)
1 tablespoon neutral oil (such as canola, corn, or grapeseed)
1 teaspoon ground coriander
3/4 teaspoon ground caraway
2 teaspoons kosher salt (Diamond crystal; adjust if using table salt)
3 tablespoons fresh lemon juice (about 1 lemon)
3 tablespoons extra-virgin olive oil
Directions
Heat a large skillet or cast-iron pan over medium-high heat. Lightly brush or coat the bottom with the neutral oil. Working in batches if needed to avoid crowding, place the red bell peppers skin-side down in the hot pan. Allow them to char and soften for 10–12 minutes, stirring occasionally, until the skins are blackened and flesh is tender. Transfer to a bowl.
In the same skillet, char the poblano pepper skin-side down over medium-high heat for 8–10 minutes, stirring occasionally, until the skin blisters and the flesh becomes soft. Add to the bowl with the red peppers.
Char the Fresno chili peppers in the same pan over medium-high heat for 5–7 minutes, turning occasionally, until the skins are blistered and the flesh is tender. Add to the bowl.
Char the serrano chilies over medium-high heat for 3–5 minutes, turning occasionally, until the skins are blistered. Transfer to the bowl.
Let all the charred peppers cool slightly until they can be handled comfortably. Peel away the charred skin from each pepper, working gently to remove as much blackened skin as possible. Discard the stems and seeds.
Transfer the peeled peppers to a food processor. Add the ground coriander, ground caraway, and kosher salt. Pulse until the mixture is finely minced and cohesive, scraping down the sides as needed. Do not over-process; the harissa should have a slightly textured consistency rather than being completely smooth.
Transfer the pepper mixture to a bowl. Stir in the fresh lemon juice until fully incorporated, then drizzle in the extra-virgin olive oil and stir until well combined.
Taste and adjust seasoning with additional salt or lemon juice as desired. Serve immediately as a condiment with grilled meats, roasted vegetables, dips, or wherever heat and flavor are welcome. Store any leftovers in an airtight container in the refrigerator for up to one week.
