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Test Kitchen Approved

Rose Harissa

Recipe By Michael Kimball, Savory Spice Test Kitchen

Cooking Time

15 Minutes

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.

Serving Suggestions

Use to add spicy, floral flavor to hummus, lamb, or pasta.

Ingredients

1 red bell pepper

0.25 cups extra-virgin olive oil



1 tsp. granulated sugar

0.5 tsp. Kosher Salt


Savory Spice ingredients in this recipe

  • Rose Water

    Rose Water, a product of Lebanon, is the result of steaming rose petals to extract their flavor in liquid form. Used mainly in Middle Eastern pastr...

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  • Harissa Spice Mix Powder

    Harissa paste is a popular condiment in North Africa, especially Tunisia. We make a powder version of this blend that, when mixed with equal parts ...

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  • Pakistan Rose Petals

    Here in the states, we don’t usually think of using flowers in our cooking, but in other parts of the world, many different flowers are regularly u...

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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.