Roasted Red Pepper Harissa Sauce
Notes: This sauce is the perfect little addition to chicken, other types of meat, fish, veggies, brown rice, quinoa, Baked Spaghetti Squash, Mini Sliders, or Organic Greek Meatballs. Or, my favorite: straight from the fridge with a spoon.
Ingredients
- 2 red bell peppers sliced into equal-sized pieces
- 1 jalapeño pepper sliced in half
- 1 pint baby tomatoes approximately 2 cups
- 1 clove garlic peeled
- 3 teaspoons cumin
- ¼ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F, and line a baking sheet with parchment paper. Add sliced peppers, jalapeño, garlic, and whole tomatoes to the baking sheet. Drizzle all with a bit of olive oil, sea salt, and pepper. Roast for 20 -25 minutes or until the veggies char a bit. Let cool, then place all ingredients in a blender with some water, (adding just enough so that it can blend smoothly), cumin, and a big splash of olive oil.