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One bite of the halloumi salad at Kaneo and we knew we had to have this dressing recipe. I could eat it with a spoon, it is so good!— DANA EDWARDS, ATLANTA, GA
Ingredients
- 4 onions
- 4 garlic cloves
- 20 fresh Fresno chiles
- 2 tablespoons olive oil
- 4 teaspoons harissa
- powder
- 2 pounds ripe tomatoes
- 1 1/4 cups apple cider vinegar
- 1/3 cup brown sugar
- 2 cups unsweetened apple juice
- 3/4 cup water
- Salt and black pepper, to taste
Instructions
- Peel the onions and garlic, pull the stalks off the chiles, then roughly chop everything.
- Place a large pan on low heat with the olive oil, add the vegetables and cook for around10 minutes, or until soft but not colored.
- Stir the harissa powder into the pan, then chop and add the tomatoes, followed by the vinegar, sugar, apple juice, water and a good pinch of salt and black pepper.
- Bring it to a boil, then simmer for 15 minutes, stirring occasionally.
- Carefully pour the mixture into a blender, pureeing until silky smooth, then pass it through a fine sieve.
