Harissa

recipe

Yield:

1 3/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 19
Caloriesfromfat 95 %
Fat 2 g
Satfat 0.3 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 4.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 67 mg
Calcium 2 mg

Ingredients

1/4 pound dried New Mexican chile peppers (about 15)
1/2 cup water
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
7 garlic cloves

Preparation

1. Remove stems and seeds from chiles. Place chiles in a bowl, and cover with boiling water. Cover and let stand for 30 minutes or until tender. Drain chiles, pressing to remove excess water. Place chiles and remaining ingredients in a blender; process until smooth, scraping sides of container occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.

Note:

Joan Nathan,

December 2008
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