20-Minute Harissa Spread
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. from Ellsworth, WI
Yield: Approx. 1 cup
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 Merguez 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.
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