chili pepper

Harissa is a punchy North African chili paste. This version is made with an assortment of fresh chilies that are charred and blended together for smoke and spice. It's simply seasoned with the traditional additions of caraway and coriander, but feel free to jazz it up with anything from diced preserved lemon to pungent raw shallots.

Fresh Chili Harissa Recipe

red bell peppers (540 grams) (see note)

poblano pepper (100 grams)

Fresno chili peppers (160 grams)

serrano chilies (30 grams)

(10 grams) neutral oil,

(4 grams) coriander

(3 grams) ground caraway

(45 grams) lemon

(25 grams) extra-virgin olive oil

Preheat the broiler. Line a rimmed baking sheet with foil and set the bell, poblano, fresno, and serrano peppers on it. Rub the peppers with the oil. Place under the broiler and cook the peppers, rotating as needed, until evenly charred all over, about 10 minutes. Transfer the charred peppers to a large bowl and cover with plastic wrap to steam. 

Meanwhile, in a dry sauté pan, toast the coriander and caraway over medium heat until fragrant. Set aside. 

Once the peppers are cool enough to handle, remove their skins, seeds, and stems with gloved hands. Place the cleaned peppers in a food processor and blend until smooth.

Transfer the pepper paste to a bowl. Finish the harissa by mixing in the toasted coriander and caraway, salt, lemon, and olive oil. The harissa is best the next day and keeps in the refrigerator for a week.

In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote. Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater). The end result is a quick side dish, full of flavor from the ginger and soy sauce.

Stir-Fried Sweet Potatoes

scallions,

garlic

ginger (1-inch long), peeled

hot chili (like jalapeño

sweet potatoes,

peanut oil

Salt

black pepper

soy sauce, more for serving

Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.

Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

How to make oven baked jerk chicken with a Jamaican jerk marinade made with scotch bonnet peppers, onions, allspice, cinnamon, nutmeg, garlic, ginger and more! Moist, tender and delicious!

Oven Baked Jerk Chicken

chicken

jerk marinade

Cut up the chicken into 6 pieces (2 legs/thighs, 2 breasts, 2 wings)

Place in a large bowl and cover in jerk marinade. Turn the chicken around to make sure that all the pieces are coated. Cover the bowl with plastic wrap and place in th fridge for a minimum of 1 hour.

Top 3 chili pepper recipes from across the web

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Fresh Chili Harissa Recipe

Stir-Fried Sweet Potatoes

Oven Baked Jerk Chicken

Top 3 chili pepper recipes from across the web

The most viewed chili pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Chili Harissa Recipe

Stir-Fried Sweet Potatoes

Oven Baked Jerk Chicken

The most viewed chili pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine