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Ingredients
- 3 ounce Mild and warm chilies, dry mix of anchos, New Mexican and, guajillos
- 1 x Clove garlic, crushed with salt
- 1/4 tsp Salt, for above
- 1 tsp Coriander, grnd
- 1 tsp Caraway seed, grnd
- 1 x Red bell pepper, roasted
- 1 tsp Fine sea salt Extra virgin olive oil
Directions
- Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 min. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and salt.
- Add in sufficient oil to make a thick paste. Pack the mix in a small dry jar; cover the harissa with a thin layer of oil, close th with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
- Table harissa sauce.
- Serve at the table as an accompaniment to meat or possibly fish, the heighten the flavor of salads, or possibly as an accompaniment to Tunisian couscous: Combine 4 tsp. harissa paste, 4 yeaspoons water, 2 tsp. olive opil, and 1 or possibly 2 tsp. fresh lemon juice in a small bowl and blend well makes 1/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 173g | |
| Calories 71 | |
| Calories from Fat 9 | 13% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2917mg | 122% |
| Potassium 479mg | 14% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.3g | 5% |
| Protein 3.01g | 5% |
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