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Harissa

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

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

Nutrition 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

How to Make It

  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.