Harissa Spread
Sweet, spicy harissa spread with roasted peppers and garlic. Great on sandwiches, burgers, or as a marinade. Keeps up to 2 weeks refrigerated.
A sweet, spicy chile spread with garlicky flavor and deliciously slow, building heat. Great for spreading on sandwiches or hamburgers. This recipe also makes a terrific marinade for shrimp or fish.
Submitted by: Alex W. - VP of Product at The Spice House from Chicago, IL
Yield: Approx. 1 cup
- Roast or sear red peppers and garlic, then blend with harissa seasoning and olive oil until smooth.
- Use as a sandwich spread, burger topping, or a quick marinade for shrimp and fish.
- Store in the fridge up to two weeks or freeze for longer storage; adjust seasoning to control heat.
Spices
Featured in this Recipe
Preparation Instructions:
1. If using your oven broiler, move your oven rack to it’s topmost position and preheat the broiler on high. If searing on the stovetop, preheat a pan on high heat.
2. Remove stem and seeds from the bell pepper and cut into quarters.
3. Lightly crush garlic cloves and remove skins.
4. If using a broiler, place bell pepper pieces and garlic cloves in an ovenproof dish, skin side up and toss with a light drizzle of olive oil. If using the stovetop, place bell pepper and garlic skin side down in the hot pan. Cook for about 5 minutes or until the peppers and garlic start to blister and char.
6. Remove from heat and allow to cool for 5 minutes.
7. Add blistered peppers, garlic, olive oil and Harissa Seasoning to a food processor or blender and blitz to desired consistency.
8. Serve immediately or refrigerate for up to two weeks in the refrigerator.
thespicehouse.com
More About This Recipe
Broiler temps may vary, check your peppers and garlic to make sure they are charred but not burnt.
Frequently Asked Questions
What does this harissa spread taste like?
It is sweet from roasted red pepper, garlicky, and builds slow, warming heat from the harissa seasoning. The olive oil gives it a smooth, spreadable texture.
Can I roast the peppers without a broiler?
Yes. You can sear peppers and garlic in a very hot pan until blistered and charred on the skin side. As an alternative, roast whole pepper quarters in a 450 F oven for about 20 to 25 minutes, turning so they char evenly. Watch carefully so they char but do not burn.
Can I use jarred roasted red peppers instead of fresh?
Yes. Drain and pat jarred peppers dry so the spread does not get too watery. You may want to reduce the amount of added oil or adjust seasoning because jarred peppers can be saltier and less smoky.
How can I make the spread milder or hotter?
To reduce heat, use less harissa seasoning and add a little more olive oil or a spoonful of yogurt or honey. To increase heat, add extra harissa seasoning or a pinch of cayenne pepper. Taste and adjust in small steps.
How long does the spread keep and can I freeze it?
Stored in an airtight container, the spread will keep in the refrigerator for up to two weeks. You can freeze it for up to three months. Thaw overnight in the fridge and stir before using.
Is this recipe vegan and gluten free?
Yes. The core ingredients are vegan and gluten free. Always check the label on the Red Harissa Seasoning to confirm there are no added nonvegan ingredients or gluten-containing additives.
Can I use a blender instead of a food processor?
Yes. A blender, immersion blender, or food processor all work. Pulse to control texture and add the olive oil gradually if you need a silkier consistency.
How should I use the harissa spread as a marinade?
Use it straight or thin slightly with a little extra oil or lemon juice. For shrimp, marinate 15 to 30 minutes. For fish fillets, marinate 20 to 30 minutes so the flavors penetrate without breaking down the flesh.
What does this harissa spread taste like?
It is sweet from roasted red pepper, garlicky, and builds slow, warming heat from the harissa seasoning. The olive oil gives it a smooth, spreadable texture.
Can I roast the peppers without a broiler?
Yes. You can sear peppers and garlic in a very hot pan until blistered and charred on the skin side. As an alternative, roast whole pepper quarters in a 450 F oven for about 20 to 25 minutes, turning so they char evenly. Watch carefully so they char but do not burn.
Can I use jarred roasted red peppers instead of fresh?
Yes. Drain and pat jarred peppers dry so the spread does not get too watery. You may want to reduce the amount of added oil or adjust seasoning because jarred peppers can be saltier and less smoky.
How can I make the spread milder or hotter?
To reduce heat, use less harissa seasoning and add a little more olive oil or a spoonful of yogurt or honey. To increase heat, add extra harissa seasoning or a pinch of cayenne pepper. Taste and adjust in small steps.
How long does the spread keep and can I freeze it?
Stored in an airtight container, the spread will keep in the refrigerator for up to two weeks. You can freeze it for up to three months. Thaw overnight in the fridge and stir before using.
Is this recipe vegan and gluten free?
Yes. The core ingredients are vegan and gluten free. Always check the label on the Red Harissa Seasoning to confirm there are no added nonvegan ingredients or gluten-containing additives.
Can I use a blender instead of a food processor?
Yes. A blender, immersion blender, or food processor all work. Pulse to control texture and add the olive oil gradually if you need a silkier consistency.
How should I use the harissa spread as a marinade?
Use it straight or thin slightly with a little extra oil or lemon juice. For shrimp, marinate 15 to 30 minutes. For fish fillets, marinate 20 to 30 minutes so the flavors penetrate without breaking down the flesh.
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