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Harissa

Harissa

Cooking Light DECEMBER 2008

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 95%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 4.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 67mg
  • Calcium: 2mg
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Harissa recipe

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