Harissa with Sun-Dried Tomatoes

Sauces and Marinades | Armenian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Harissa with Sun-Dried Tomatoes

Ingredients

Red Long Chili Peppers - 7 pieces
Toasted Cumin Seeds - 1 teaspoon
Ground coriander - 1 teaspoon
Passata Tomato Sauce - 1 tablespoon
Garlic - 4 cloves
Sun-Dried Tomatoes - 3 pieces
Salt - to taste
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

In a preheated oven at 356°F (350 degrees Fahrenheit), roast the chili peppers for 20–30 minutes until they blister, do not cover. If the blisters get slightly charred, that's okay.

Step 2

Remove from the oven, peel off the skin, and remove the seeds, stems, and stalks.

Step 3

In a mortar, crush the cumin seeds, finely chop the garlic or crush it using a garlic press. Blend the garlic, peppers, cumin, coriander, sun-dried tomatoes, tomato paste, and salt until you achieve a fairly homogeneous paste.

Step 4

Transfer the resulting paste to a jar, pour olive oil on top, and store it in the refrigerator. Add to sauces, marinades, and soups. The paste will keep for about a month.