Red Chimichurri; Harissa - Cuisinart Core Custom FP-110 Series Manual

Red Chimichurri

The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an
intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy
roasted potatoes – it also doubles as a marinade.
Yield: 1¼ cups
4 to 5 garlic cloves, peeled
1 medium shallot, cut into
1-inch pieces
2 tablespoons dried oregano
4 teaspoons smoked paprika
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. With the machine running
on High, drop the garlic down the feed tube to process until finely chopped. Scrape down the
sides of the bowl and add the shallot, dried oregano, paprika, cumin, red pepper flakes, salt,
parsley, and cilantro if using, and pulse until finely chopped. Add the vinegar and process on
Low to fully blend, about 20 seconds. With the food processor still running on Low, add the oil
through the drizzle hole in the pusher until all oil is incorporated and the sauce is emulsified,
about 40 seconds.
2. Taste and add more salt, if needed. Let sit for 30 minutes to allow the flavors to come together
before serving.
Nutritional information per serving (2 tablespoons):
Calories 154 (93% from fat) • carb. 2 g • pro. 0 g • fat 17 g • sat. fat 2 g
chol. 0 mg • sod. 119 mg • calc. 41 mg • fiber 1 g

Harissa

Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables
alike. This is not a truly traditional recipe since we added some sweet roasted red peppers to tame
the heat, but we love it all the same! Try stirring it into our hummus recipe (page 19) or just topping
on a falafel sandwich.
Yield: about 2 cups
INGREDIENTS
3 to 4 ounces dried chiles of your choice
– soak in boiling water for 30 to 40
minutes
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 garlic cloves, peeled
Butters/Dips/Dressings/Sauces
18
1 teaspoon kosher salt, or to taste
¼ cup tightly packed fresh parsley
leaves, or a combination of parsley
and cilantro
½ cup red wine vinegar
¾ cup extra virgin olive oil
1 teaspoon kosher salt, or to taste
¼ cup roasted red peppers,
preferably fire-roasted
1 teaspoon fresh lemon juice
¼ cup extra virgin olive oil, plus
more for storing