This recipe for roasted red pepper harissa dip was prepared using the Braun MultiQuick Hand Blender and food processor attachment.
Ingredients
- 1 Red Bell Pepper
- 1 Dried Ancho Chilies
- 3 Dried Arbol Chilies – optional (adds heat)
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 3/4 Cup Raw Almonds or Walnuts
- 1 Clove Garlic
- 1 Cup Manchego Cheese – finely shredded
- 1 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Tablespoon Tomato Paste – optional
- 1/2 Teaspoon Sea Salt or to taste
- Roast the pepper on top the stovetop burner over medium-high heat.
- Char the peppers on all sides turning with a pair of tongs.
- Once the pepper is charred, steam for about 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam. Take a paper towel and rub off most of the char from the pepper.
- Slice in half and remove the seeds and stems.
- Dice the pepper and set aside.
- In a medium-sized pan, add the dried chilies covered with water and bring to a boil.
- Boil until the chilies are soft. (About 5 minutes) Then drain, cool, and remove the stems and seeds.
- Add the coriander seeds, cumin seeds and almonds to the MultiQuick Hand Blender food processor attachment and blend until it resembles a fine crumb. Add the softened chilies and puree. Add in all other ingredients and blend until desired texture.