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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Add the flavors of North Africa to dinner with Harissa

March 15th, 2016 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Hostess gift, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Preserves, Queens, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Wine, Winter Recipes

Condiments are a delicious way to preserve the fruit and vegetables of the summer to be enjoyed year round. From Indian chutneys to relishes and sauces of all types, these sweet and savory; tangy and spicy additions add big flavors to any meal. The North African condiment, Harissa is like any condiment in that the heat, spices and salt help to preserve and enjoy these flavors over the seasons.


1 whole red bell pepper
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 1/2 tbsp olive oil
1 small red onion, coarsely chopped (2/3 cup)
3 cloves garlic, coarsely chopped
1 small can of Chile en adobo
1 1/2 tsp tomato paste
2 tbsp freshly squeezed lemon juice
1/2 tsp salt

Combine ingredients in the food processor and pulse into a paste. Store in mason jars and serve with grilled items or veggies, especially carrots.

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