Go Back
Print

Tassel Ridge® Harissa Sauce

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 2 roasted red peppers, from jar, drained and coarsely chopped
  • 1 red Thai chili, with seeds, chopped
  • 1 clove garlic, chopped
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • salt

Instructions

  1. Toast cumin, coriander, and caraway seeds in a small skillet over medium-high heat, shaking skillet 2 to 3 times, until spices are fragrant, about 2 minutes. Transfer to a spice grinder. Cool completely. Grind to a powder. Puree red peppers, chili, garlic, olive oil, lemon juice, and ground spices in blender. Season with salt. Refrigerate up to 5 days.

    Chef’s Note—Harissa Sauce can be made ahead and refrigerated for up to 5 days.

Recipe Notes

Wine Recommendation—Tassel Ridge® Prelude

Prelude is a semi-sweet white wine with citrus, pear, nectarine, banana, and tropical fruit notes. Made from St. Pepin grapes grown in our Iowa, vineyards and Muscat grapes, pair Prelude with spicy foods or serve it as an aperitif or sip it on a warm afternoon. Serve chilled. Store at 55°F.