Harissa (Hot Sauce)
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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