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
1 red bell pepper ¼ cups extra-virgin olive oil
Pakistan Rose Petals
3 Tbsp. Pakistan Rose Petals
Harissa Spice Mix
2 Tbsp. Harissa Spice Mix
1 tsp. granulated sugar
½ tsp. Kosher Salt
¼ tsp. Rose water
Directions
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. 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. 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. 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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