Sundried Tomato Harissa
Using sundried tomatoes instead of hot peppers makes for a less spicy harissa that can be used as a sauce.
- 2 red bell peppers
- ½ cup sundried tomatoes
- 1 Tablespoon hot sauce
- 2 teaspoons coriander
- 2 teaspoons caraway
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- Set oven to broil and broil red peppers until the whole pepper skin is charred.
- Allow peppers to cool, then peel the charred skin away. Remove stem and skins, and add pepper to a blender or food processor.
- Add sundried tomatoes, hot sauce, coriander, caraway, cumin, paprika, and salt to blender and mix until smooth.
- Serve on top of pasta, enjoy!