Balaboosta Harissa
Prep Time:
10 minutes
Cook Time:
Servings:
2 cups
Ingredients
- 10 garlic cloves, peeled
- 1 roasted red bell pepper, halved and seeds removed (about 1 cup if using jarred roasted red bell peppers)
- 1¼ cups canola oil, divided
- ¼ cup tomato paste
- ½ cup ground cumin
- ⅓ cup cayenne pepper
- ⅓ cup sweet Hungarian paprika
- ¼ cup ground caraway
- 2 tablespoons kosher salt
Directions
- In the bowl of a food processor, add the garlic cloves, roasted bell pepper, 1 cup of the oil and the tomato paste. Pulse until the mixture is nearly smooth, about 10 seconds.
- Add the cumin, cayenne, paprika, caraway and salt. With the food processor running, slowly drizzle in the remaining ¼ cup oil. Pulse until the harissa is smooth, about 10 seconds.
- Transfer the harissa to an airtight container and refrigerate for up to 3 months.