Harissa Sauce

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 83 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.3 g
Protein 0.4 g
Carbohydrate 1.8 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 2 mg
Calcium 14 mg

Ingredients

2 teaspoons caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 garlic clove, peeled
1 jalapeño pepper, seeded
2 tablespoons red wine vinegar
1 tablespoon olive oil

Preparation

Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Note: Store sauce in an airtight container in refrigerator for up to 2 weeks.

Note:

April 1998
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