Tested till perfect Harissa (Hot Sauce)

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2004

  • rating starrating starrating starrating starrating star
  • Portion size 1/4 cup (50 mL)

Ingredients

  • 3/4 cup 3/4cupdried whole chilidried whole chilies, seeded
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchground 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.

Nutritional Information Per 1/2 tsp (2 mL): about

cal 13 pro 0 total fat 1g sat. fat 0
carb 1g fibre 0 chol 0mg sodium 24mg

% RDI:

iron 1 vit A 2
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