Red pepper harissa sauce

Yield: 24 servings

Measure Ingredient
2 \N Red bell peppers; seeded and
\N \N ; quartered
3 \N Shallots; quartered
4 \N Cloves garlic; peeled
3 tablespoons Olive oil; extra-virgin
6 \N Dried red chili peppers; soaked in 1 cup hot
\N \N Water
2 tablespoons Lemon juice
\N \N Salt; to taste

Saute bell peppers, shallots and garlic in 1 tablespoon oil over med-low heat until soft, about 10 min. Set aside. Add chili peppers and soaking liquid to blender or food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris.

Add red bell pepper mixture and chili pepper liquid to blender or food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly.

Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per tablespoon. |

Recipe by: June 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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