Harissa (Hot Sauce)

Tested Till Perfect

This extremely hot condiment is served on the side with couscous so guests can add as much or as little as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. Discard any unused sauce.

Servings: 1/4 cup (50 mL)

Ingredients:

Nutritional Info
Per 1/2 tsp (2 mL): about -
cal 13
pro trace
total fat 1 g
sat. fat trace
carb 1 g
fibre trace
chol 0 mg
sodium 24 mg
% RDI: -
iron 1%
vit A 2%
    3/4 cup (175 mL) dried whole chilies (1 oz/30 g), seeded
    2 tbsp (25 mL) extra-virgin olive oil
    1 clove garlic
    1/4 tsp (1 mL) salt
    Pinch ground cumin

Preparation:

In bowl, cover dried chilies with boiling water; let soak for 1 hour. Drain and coarsely chop.

In food processor, whirl together chopped chilies, olive oil, garlic clove, salt and ground cumin until combined and no large pieces remain.

Source

Canadian Living Magazine: October 2004





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