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Spicy tomato-chili dip with harissa

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Ingredients for 2 servings:

  • 200 g tomato(s), chopped, from the can
  • 1 bell pepper(s), red
  • 2 red chili peppers
  • 1 m.-sized onion(s)
  • 2 tsp harissa
  • ½ tsp oregano
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

quick to make, versatile, delicious

Wash, deseed, and dice the bell peppers and chilies. Finely dice the onion. Place the remaining ingredients in a tall container and puree with a hand blender. Season again with salt. If you don’t like raw bell peppers, you can also briefly boil the finished sauce. This won’t affect the flavor. It goes perfectly with grilled or pan-fried meat, with kebabs, as a tortilla sauce, or as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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