Ingredients:

1½ tsp whole cumin seeds

1½ tsp whole coriander seeds

One 16-ounce jar roasted red peppers, drained and patted dry (1¾ C roasted red peppers)

3 Tbsp good quality olive oil

2 Tbsp chopped cilantro

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp maple syrup

1½ tsp finely chopped or pressed garlic

1/2 tsp fine sea salt

1/2 tsp red chili flakes, plus more to taste

Shopping List:

whole cumin seeds

whole coriander seeds

One 16-ounce jar roasted red peppers

Olive oil

One bunch cilantro

1 lemon

maple syrup

garlic

red chili flakes

Directions:

Heat a small skillet over medium heat and dry roast the cumin and coriander seeds, frequently stirring them, until fragrant, about 2 minutes. (Be careful not to over roast the cumin and coriander seeds, to avoid a bitter taste.)

Let them cool completely and transfer to a spice or coffee grinder and grind  to a fine powder.

In a food processor, combine the red peppers, spice mixture, olive oil, cilantro, lemon zest, lemon juice, maple syrup, garlic, salt, and red chili flakes. Blend thoroughly. Add more chili flake if desired. Store in a covered glass jar in the refrigerator until ready to serve. The harissa lasts 2 weeks, refrigerated.

Yield: 11/2 cups (2 Tbsp per serving)