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Receta Red Pepper Harissa Sauce

by Global Cookbook

Ingredientes

2 x red bell peppers, seeded and quartered 3 x shallots, quartered 4 x cloves garlic, peeled 3 Tbsp. extra virgin olive oil, extra-virgin

6 x dry red chili peppers, soaked in 1 c. warm     water 2 Tbsp. lemon juice     salt, to taste

Direcciones

1. Saute/fry bell peppers, shallots and garlic in 1 Tbsp. oil over med-low heat till soft, about 10 minutes. Set aside. Add in chili peppers and soaking liquid to blender or possibly food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris.
2. Add in red bell pepper mix and chili pepper liquid to blender or possibly food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or possibly covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly. Store in refrigerator up to 2 weeks.
3. Makes about 2 c., 1 gram of fat per Tbsp..

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