Try this Red Pepper Harissa Sauce recipe, or contribute your own. "Bell pepper" and "Vegetables" are two tags used to describe Red Pepper Harissa Sauce.
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
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