Pepper and Rose Harissa

We love harissa during all seasons, but it's especially great in Fall! Try it with roasted vegetables and rice, or enjoy on burgers and salad. Executive Chef of The Barn at Blackberry Farm® Cassidee Dabney shares her favorite recipe.

Pepper and Rose Harissa (Yields 1 quart)

¼ pound dried garden peppers
2 ancho peppers
4 cloves of garlic
¼ cup tomato paste
1 teaspoon dried rose petals, rehydrated in 1 cup hot water
½ cup champagne vinegar
1 ¼ cup olive oil
2 Tablespoons kosher salt
1 teaspoon caraway seeds
2 Tablespoons cumin seed
3 teaspoons coriander seed
3 teaspoons fennel seed
3 teaspoons paprika

Pull off the tops of the dried peppers, and shake out the seeds. Rehydrate the seeds in boiling water for about an hour.

Toast all the seeds, and grind them in a spice grinder until smooth. Sift the spices, and discard the big pieces.

Blend all the above ingredients in a blender (in small batches so you don't over run the blender).

Combine all blended batches in a large bowl, and adjust the seasoning as needed.

This harissa will last up to three weeks in the refrigerator!