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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
Servings: 4
Course: Appetizer, Condiment, Side Dish
Cuisine: Mediterranean
Ingredients Method

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

Method
 

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