Roasted Red Pepper Harissa
1½tsp whole cumin seeds
1½tsp whole coriander seeds
One 16-ounce jar roasted red peppers, drained and patted dry (1¾ C roasted red peppers)
2 Tbsp olive oil
1½tsp finely chopped or pressed garlic
1 heaping Tbsp maple syrup
1/2 tsp fine sea salt
1/2 tsp red chili flakes, plus more to taste
Heat a small skillet over medium heat and dry roast the cumin and coriander seeds, frequently stirring them, until fragrant, about 4-5 minutes. Let them cool and transfer to a spice or coffee grinder and grind them to a fine powder. Be careful not to over roast the cumin and coriander seeds, to avoid a bitter taste. Watch carefully. In a blender, combine red peppers, olive oil, spice mixture, garlic, lemon zest, lemon juice, maple syrup, salt, and red chili flakes. Blend thoroughly. Add more chili flake if desired. Store in a covered glass jar in the refrigerator until ready to serve. The harissa lasts 2 weeks or longer refrigerated. Recipe by Sara & Mary
