Roasted Green Pepper Harissa

16 Jul

There are few things in the world that can excite my toddler like the delivery of our summer CSA boxes- the colors, textures, varieties, and aromas provide enough introspective stimulation to magically end even the most earth shattering of temper tantrum.  She loves to carefully handle each item and describe it to the fullest extent that her limited vocabulary will allow:

“Oooh, nice cold green pepper.  It’s slippery and smooth!”  She beams with particular pride when she is able to call the item by name.

And- I’m not going to lie- I beam with pride each time she can correctly name a vegetable.  And I’m well within my right to do so- the more time she spends knee deep in the shredded newspaper lining our box, bonding with with the purslane and peaches the more likely she is to eat each item when it arrives at the table and she can recall the lovely bounty she lovingly arranged in our refrigerator and pantry.  I go to great lengths to ensure none of our CSA produce goes to waste, but every season provides us with its own wave of bumper crop that starts to stump me… and bore me.

Last week, I listened to my sweet girl ramble on about “green HOT pepper” twelve separate times (“Watch ooooout… it make your fingers spicy!”) and this week I got to giggle at “yellow fernanner pepper” no less than 16 times.  Folks, thats a whole lotta of pepper to deal with at one time in a family of three!

When we woke up this morning to our second day of rainy dreariness, I felt like our breakfast routine needed a jolt of brightness and heat- a little artificial sunshine, if you will- to get us going.  A quick glance in the fridge reminded me that my cache of peppers could be a great candidate.  I’d already settled on scrambled eggs this morning instead of our normal smoothie/juice, and I desperately wanted a freshly made condiment in place of my standard Sriracha. That’s when it hit me- HARISSA!

I turned on the broiler, pulled out the banana peppers, a few hot peppers, and a green bell pepper and got to roasting.  Twenty minutes later we had some very happy scrambled eggs, and now I have a beautiful jar of fresh spiciness in my fridge (and not nearly as many peppers!).

Okay, so maybe it’s not truly harissa in the purest sense since there are no dried peppers and not a single red pepper to boot, but it’s bright, beautiful, and the perfect balance of heat and complexity so it pays homage to its namesake well.

Go Running Mama- Roasted Green Pepper Harissa

Roasted Green Pepper Harissa

  • green bell pepper; halved, stemmed, and seeded
  • 5 hot green peppers of your choosing
  • 14 medium-large sweet banana peppers
  • 4 cloves of garlic, peeled and smashed
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp ground clove
  • 1 tsp coarse salt
  • 2 tbsp olive oil
  • juice of half a lemon (to taste)

To roast peppers:

Set oven to broil.  Spread peppers on a baking sheet, positioning the cut half of the bell pepper downward.  Place baking sheet in oven, positioning 6-10 inches from heating element. Roast peppers until skin is blistered, turning frequently with tongs.  Remove blistered peppers to a brown paper bag as they finish and allow to cool.  Once cool to the touch, peel peppers. Stem the peppers, fully seed the banana peppers, and seed the hot peppers dependent upon level of spice desired.

Assemble harissa:

Roughly chop peppers.  Add peppers and all ingredients except olive oil to food processor and pulse to combine.  Add olive oil and puree to desired consistency. Store in fridge in an airtight jar, covering the surface of the harissa with a layer of olive oil to preserve freshness.

4 Responses to “Roasted Green Pepper Harissa”

  1. Skye July 17, 2013 at 9:24 am #

    Now all you have to do it figure out how to time the CSA deliveries for 1.5 minutes into the tantrums, and you’re set, right?

    • Jenn July 17, 2013 at 2:16 pm #

      Ha, Skye! Luckily, our CSA delivers to us around 5 pm which is the little one’s “witching hour” so it works out as a permanent scheduled tantrum pacifier!

Trackbacks/Pingbacks

  1. Baked “Fried” RED Tomatoes | Go Running, Mama! - July 22, 2013

    […] breadcrumbs I had just made from the leftovers of a rosemary farmers’ loaf and a jar of roasted green pepper harissa in the fridge that would make an ideal condiment.  I also knew from previous experience that I can […]

  2. Top 13 in 2013 | Go Running, Mama! - January 2, 2014

    […] Roasted Green Pepper Harissa (July) […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: