Ingredients
Directions
Roast the peppers: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Place the cut side of the bell pepper down on the baking sheet.
Roast for 20 minutes or until slightly charred on top.
Meanwhile, rehydrate the dried pasilla chile peppers by adding boiling water to them in a medium to large bowl. Add enough water to cover them and let them sit for 20 minutes.
Remove the bell peppers from the oven, immediately transfer them to a bowl then cover the bowl with a lid or plate to allow them to steam for 5 minutes. Drain the dried pasilla peppers and set aside.
After 5 minutes, remove the lid or plate from the bell peppers, peel off the skin, and discard.
Place the bell peppers, pasilla peppers and remaining ingredients in a food processor and blend until smooth.
Store in an airtight container in the refrigerator and use in soups, stews, or as a tofu rub. (See Chef’s Notes for suggestions.)
Chef's Notes
Substitutions
If you’re unable to find red bell peppers, use orange, yellow or green bell peppers.
Pasilla Peppers
Pasilla chile peppers can be mildly spicy. You could also use dried ancho chiles in their place or experiment with other chile peppers if you enjoy a little more spice!
How to use harissa paste
Stir a tablespoon or two of the paste to add flavor and spice to soups and stews.
Rub the paste on tofu, tempeh, or eggplant before grilling.
Add a tablespoon of paste to yogurt or tahini to make a salad dressing (add water for a thinner consistency) or dipping sauce.
Blend it into veggie burgers.
Prep Ahead
Soak the dried chile peppers and drain them before storing them in an airtight container in the refrigerator for up to 3 days before making this recipe.
Roast the bell peppers, remove the skin, and store in an airtight container in the refrigerator for 3 days before making this recipe.
Ingredients
Directions
Roast the peppers: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Place the cut side of the bell pepper down on the baking sheet.
Roast for 20 minutes or until slightly charred on top.
Meanwhile, rehydrate the dried pasilla chile peppers by adding boiling water to them in a medium to large bowl. Add enough water to cover them and let them sit for 20 minutes.
Remove the bell peppers from the oven, immediately transfer them to a bowl then cover the bowl with a lid or plate to allow them to steam for 5 minutes. Drain the dried pasilla peppers and set aside.
After 5 minutes, remove the lid or plate from the bell peppers, peel off the skin, and discard.
Place the bell peppers, pasilla peppers and remaining ingredients in a food processor and blend until smooth.
Store in an airtight container in the refrigerator and use in soups, stews, or as a tofu rub. (See Chef’s Notes for suggestions.)
