Harissa
4 people added this to their Recipe Box
This recipe makes 43 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 2828 cal |
| pro | 00 pro |
| total fat | 3 g3g total fat |
| sat. fat | 00 sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 38 mg38mg sodium |
| potassium | 25 mg25mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 44 vit A |
| vit C | 3030 vit C |
| folate | 11 folate |
- Preparation time: 5 minutes Stand: 1 hour
- Total time : 6 minutes
This hot sauce is served on the side with couscous so guests can add as much as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. If you like a fair amount of heat, don't remove the seeds.
Ingredients
- 1 tbsp coriander seeds 1 tbsp coriander seeds
- 2 tsp caraway seeds 2 tsp caraway seeds
- 2 tsp cumin seeds 2 tsp cumin seeds
- 5 dried hot red peppers , seeded5 dried hot red peppers, seeded
- 1/2 cup extra-virgin olive oil 1/2 cup extra-virgin olive oil
- 5 cloves garlic , peeled5 cloves garlic, peeled
- 2 jars (370 g each) roasted red peppers , drained2 jars (370 g each) roasted red peppers, drained
- 2 tsp granulated sugar 2 tsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
In small dry skillet, toast coriander, caraway and cumin seeds, and hot peppers over medium heat until fragrant, about 1 minute. With spice grinder, or in mortar with pestle, grind to fine powder; transfer to food processor.
In same skillet, heat half of the oil over low heat; fry garlic, turning occasionally, until deep golden, about 5 minutes.
Scrape oil and garlic into food processor. Add roasted red peppers, remaining oil, sugar, salt and pepper; purée until smooth. Let stand for 1 hour before using. (Refrigerate for up to 1 week, or freeze for up to 2 months.)
In same skillet, heat half of the oil over low heat; fry garlic, turning occasionally, until deep golden, about 5 minutes.
Scrape oil and garlic into food processor. Add roasted red peppers, remaining oil, sugar, salt and pepper; purée until smooth. Let stand for 1 hour before using. (Refrigerate for up to 1 week, or freeze for up to 2 months.)
Source : Canadian Living Magazine: December 2010
- Keywords : Hanukkah; Condiments/sauces; Coriander; Cumin; Red pepper; Olive oil; Skillet; Food Processor; 100 calories;
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