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Harissa Sauce

Ultratruffle Roasted Pepper Ketchup

Roasted hot and baby bell peppers, green tomatoes, onions with Aleppo pepper and sumac.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Condiment, Side Dish
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 medium onion (yellow, white, or red)
  • 1 large hot pepper
  • 10-12 baby bell peppers or 2 large
  • 1 tsp cumin seed
  • 2 medium green tomatoes
  • 1 tsp coriander seed
  • 1 tsp paprika
  • 1 tsp Aleppo pepper
  • 1 tsp sumac (optional)
  • 1 lemon juiced
  • salt to taste

Instructions
 

  • Heat oven to 350 degrees F.
  • Slice peppers in half and remove seeds. Place on lined baking tray.
  • Peel and quarter the onion and add to tray.
  • Slice tomatoes in half and add to tray.
  • Roast vegetables for 20-30 minutes until lightly charred.
  • Transfer roasted vegetables to a blender. Add remaining ingredients. Process until smooth. Taste and additional seasonings if desired.
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