Chef John's Harissa Sauce

1. 1

   Preheat the oven's broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Arrange the red bell peppers cut-sides down on the prepared baking sheet. Broil until the pepper skins are blackened and blistered, 5 to 8 minutes. Transfer the blackened peppers to a bowl and seal tightly with plastic wrap. Let them steam as they cool, about 20 minutes. Peel off and discard the skins.

2. 2

   Bring a large pot of lightly salted water to a boil. Add the Fresno and habanero chiles and cook uncovered over medium heat until they begin to soften, about 3 minutes; drain and let cool. Wearing gloves, remove the seeds and membranes from the chiles; set aside.

3. 3

   Toast the coriander and caraway seeds in a skillet over medium heat, shaking the pan, until fragrant, about 2 minutes. Crush the toasted seeds with a mortar and pestle; add the cumin, mint, and salt, and grind until finely ground. Move the spices to a blender and add the roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Slowly drizzle in the extra-virgin olive oil at the end, blending only for a few seconds.

• Calories 157.74 kcal Moderate
• Protein 2.95 g Low Source
• Carbs 12.32 g Moderate
• Total Fat 12.27 g Moderate
• Saturated Fat 2.2 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 66.94 mg Low Source
• Fiber 3.24 g Moderate
• Sugar 4.13 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 28.68 mg Low Source
• Iron 1.06 mg Low Source
• Potassium 231.78 mg Low Source
• Vitamin A 32.91 mcg_rae Low Source
• Vitamin C 46.48 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄