Spicy Gluten-Free Tunisian Harissa Paste with Roasted Red Peppers

Ingredients

• 4 large Red Bell Peppers
• 6-8 amount Dried Red Chilies
• 6 cloves Garlic Cloves
• 2 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Caraway Seeds
• 0.25 cup Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Salt

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Roast the red bell peppers until the skins are blackened and blistered, about 30-40 minutes.
3. 3Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel them.
4. 4While the peppers are steaming, rehydrate the dried red chilies by soaking them in hot water for 15-20 minutes.
5. 5Peel the roasted peppers and remove the seeds.
6. 6Drain the rehydrated chilies and remove the seeds.
7. 7In a food processor, combine the roasted peppers, rehydrated chilies, garlic cloves, cumin, coriander, caraway seeds, olive oil, lemon juice, and salt.
8. 8Process until a smooth paste forms.
9. 9Store the harissa paste in an airtight container in the refrigerator.
10. 10Serve with gluten-free rice crackers.

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