Harrisa Paste
Recipe: #6873
October 27, 2012
Categories: Peppers, African, Moroccan, Cinco de Mayo, Fat Free, Heart Healthy, Kosher, Low Cholesterol Low Fat, Low Sodium, No Eggs, Vegan, Vegetarian, more
" This is wonderful to spice things up but be careful because you only need a very small amount. Use it as you would any hot sauce. The recipe calls for dried red chili peppers I use De'arbol but cut back on the number of peppers because they are one of the hottest peppers. The recipe was tucked away, hand written inside one of my Mexican cookbooks. I do not know who to give credit to. If you wish to have it extra hot leave in the seeds. I remove them and it is still plenty hot. 30 minutes of the prep time is soak time."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1216.9 g)
- Calories 451.4
- Total Fat - 8.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 123.2 mg
- Total Carbohydrate - 87.1 g
- Dietary Fiber - 33.3 g
- Sugars - 50.5 g
- Protein - 13.8 g
- Calcium - 244.1 mg
- Iron - 8.8 mg
- Vitamin C - 1520.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Pour boiling water over the dried chilies and soak for 30 minutes, remove stems and seeds
Step 2
Place all the ingredient in a food processor and process until it has a very smooth consistency
Step 3
Place in a sealed container, store in fridge. It can be kept for up to a month. It's a good idea to drizzle a small amount of olive oil on top to keep it fresh
Tips
No special items needed.
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