Rose Harissa Paste
Recipe by Michael Kimball, Savory Spice Test Kitchen
A sprinkling of rose petals and a splash of rose water give this spicy North African condiment a touch of floral sweetness.
Serves
1/2 cup sauce
Cooking Time
15 minutes
Ingredients
Directions
Step 1
Preheat oven to broil and line a small baking sheet with aluminum foil. Cut bell pepper in half lengthwise and remove stem, seeds, and membrane from both halves.
Step 2
Place bell pepper halves cut-side down on baking sheet and broil for about 14 min., or until charred and blistered across the top, rotating sheet halfway through.
Step 3
Transfer bell pepper halves to a medium bowl, cover tightly with plastic wrap, and let sit for 10 min., or until cool enough to handle and charred skin comes off easily.
Step 4
Use hands to remove and discard skin before adding the flesh to a blender. Add remaining ingredients and blend on high for 1 min., or until smooth, scraping the sides halfway through.
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