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Harissa Paste Recipe Equipment Mortar & Pestle Ingredients 2 red bell peppers 4 serrano peppers seeded 3 tablespoon lemon juice one lemon 1 teaspoon coriander seeds or 1 ¼ teaspoon ground coriander 1 teaspoon cumin seeds or1 ¼ teaspoon ground cumin 1 teaspoon caraway seeds or 1 ¼ teaspoon ground caraway 1 teaspoon black peppercorn seeds or 1 ½ teaspoon ground black pepper 2 teaspoon kosher salt 2 cloves garlic minced 3 tablespoon extra virgin olive oil 1 tablespoon fresh mint finely chopped Instructions Preheat oven to 400° Line a baking sheet with parchment paper Rub all of the peppers lightly with oil and place them on the prepared baking sheet Roast Peppers until lightly charred, about 20 minutes Transfer peppers to a bowl and cover with a plate or plastic wrap While peppers are cooling, toast the coriander, cumin, caraway and black pepper seeds in a skillet over low heat, until fragrant, about 3-5 minutes Transfer the toasted seeds to a mortar & pestle and grind into powder When cool enough to handle, remove the skin, seeds, and membranes from the peppers

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