Vanilla Harissa

F&B World - - WHAT TO COOK NOW -


2 red bell pep­pers 2 hot chilies 4 gar­lic cloves 1 medium onion Salt, to taste Black pep­per, to taste 1 tsp toasted cumin seeds 1/2 tsp lemon zest 1/2 tsp vanilla seeds 1 tsp toasted co­rian­der seeds 1/3 cup ex­tra virgin olive oil


1. Char the bell pep­pers over an open fire un­til the skin is black and flesh is soft. Trans­fer to a clean bowl and cover with cling wrap. This will al­low the pep­pers to soften. When cool to touch, peel away the charred skin and scrape the seeds. 2. Place pep­pers along with all the in­gre­di­ents into a blender. Pulse un­til chunky. 3. Trans­fer to a clean and san­i­tized ma­son jar and top with olive oil.

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