Harissa has always been one of my favorite mezes. This full bodied, delicately spiced, roasted tomato and pepper hot sauce is not only a tasty dip but also the key ingredient in many delicious North African dishes such as tajine, as well as an addition to hummus. Infusing harissa can be a lot of fun and add unique infusions to your menu.
This recipe is originally from my cookbook The 420 Gourmet: The Elevated Art of Cannabis Cuisine (Page 60). Enjoy.
Prep time: 1 hour
Cook time: 30-40 min
4 Roma tomatoes
2 Sweet red bell peppers
1 Serrano pepper
1 chipotle pepper
2 cherry or pimento peppers
4 garlic cloves (2 unpeeled, 2 peeled)
1 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp ground caraway seeds
3 tsp lemon juice
1 tsp sea salt
Mix 2 tbsp canna-olive oil+ 2 tbsp light olive oil- total 4 tbsp of oil now
1/2 tsp lemon zest
Preheat oven to 400°F
Mix 2 tbsp of canna-olive oil and 2 tbsp of non-infused light olive oil. Set aside.
Put the tomatoes, peppers, and 2 unpeeled garlic cloves on a baking sheet and roast for 30-40 minutes until the peppers and tomatoes are lightly charred and the skin on the garlic cloves is browned. Remove from the oven and let cool for 15-20 minutes.
Once cooled, peel the tomatoes, peppers, and garlic.
Place roasted and peeled tomatoes, peppers, and garlic in food processor with the remaining garlic, cumin, coriander, caraway seeds, lemon juice, and salt.
Pulse to puree (or stop sooner if you prefer it thicker) while slowly drizzling in canna-olive oil mixture. Reserve some oil for drizzling at the end. Scrape down the sides of the food processor if necessary and continue to puree to desired thickness.
Remove from food processor and mix in lemon zest.
Serve immediate as a dip or pour into a covered container and refrigerate for up to 1 month.