Harissa with sun-dried tomatoes
1 serving
60 minutes
Harissa with sun-dried tomatoes is a vibrant representative of Armenian cuisine, known for its rich flavor and spiciness. This sauce, inspired by traditional North African paste, combines fiery chili peppers, aromatic spices, and sweet notes of sun-dried tomatoes. The heat of the pepper is harmoniously balanced by the depth of cumin and coriander flavors, while garlic adds a spicy zest. The finished paste is used as a base for sauces, marinades, and soups, giving dishes a rich and spicy touch. It pairs perfectly with meat and vegetable dishes, enhancing their flavors and creating a rich taste palette. Harissa with sun-dried tomatoes is not just a sauce but a true tool for kitchen experimentation that can transform ordinary dishes into culinary masterpieces.
1
Bake the chili in a preheated oven at 180 degrees for 20-30 minutes until bubbles form, no need to cover. If the bubbles get slightly burnt, it's okay.
- Red chili pepper: 7 pieces
2
Remove from the oven, peel the skin, remove the seeds, stems, and stalk.
- Red chili pepper: 7 pieces
3
In a mortar, crush the cumin seeds, finely chop the garlic or crush it with a garlic press. Blend the garlic, pepper, cumin, coriander, sun-dried tomatoes, tomato paste, and salt until you get a fairly smooth paste.
- Cumin seeds (jeera): 1 teaspoon
- Garlic: 4 cloves
- Red chili pepper: 7 pieces
- Ground coriander: 1 teaspoon
- Sun-dried tomatoes in oil: 3 pieces
- Tomato paste: 1 tablespoon
- Salt: to taste
4
Transfer the prepared paste to a jar, pour olive oil on top, and place it in the refrigerator. Add to sauces, marinades, and soups. The paste will last about a month.
- Olive oil: 2 tablespoons