This savory condiment is delicious enough to serve alone or with Grilled Lamb and Homemade Flatbreads

Andrew Zimmern, Minneapolis, MN
Recipe by Cooking Light July 2016

Gallery

Christopher Testani; Styling: Thom Driver

Recipe Summary

Yield:
Serves 18 (serving size: about 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Place bell peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 15 minutes. Peel peppers; discard seeds and membranes. Finely chop peppers. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add tomatoes; cook 10 minutes or until most juices have evaporated. Add peppers; cook 3 minutes. Stir in minced garlic, cumin, harissa, 1 1/2 tablespoons olive oil, lemon juice, and salt. Remove from heat; cool slightly. Stir in parsley.

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Nutrition Facts

36 calories; fat 2.5g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1g; carbohydrates 3g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 90mg; calcium 13mg; sugars 2g; added sugar 0g.
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