2 tablespoons grapeseed oil (or other neutral oil)
1 tablespoon kosher salt, plus more to taste
1 cup sesame oil
3 tablespoons coarse gochugaru (Korean chili powder)
¼ cup fresh lemon juice
8 cloves garlic
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon firmly packed light brown sugar
Instructions
Position oven rack in center of oven. Preheat oven to 450°.
Place tomatoes and bell peppers on a rimmed baking sheet. Drizzle with grapeseed oil, and sprinkle with salt.
Bake until charred and roasted, 40 to 45 minutes. Let cool slightly.
Meanwhile, in a small saucepan, heat sesame oil over medium heat. Add gochugaru; cook, stirring frequently, until it reaches a deep red color, about 1 minute. Remove from heat, and let cool slightly.
In the work bowl of a food processor, process tomato mixture, gochugaru mixture, lemon juice, garlic, coriander, paprika, cumin, and brown sugar. Season to taste with salt. Refrigerate in an airtight container for up to 1 week. The flavor will develop more as it sits, so it’ll be better the next day! It’s great on any protein or as a condiment in your favorite soups and dips.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bayou-state-harissa/