The Essential Harissa
Recipe: #12904
June 29, 2014
Categories: Garlic, Moroccan, Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan Vegetarian, Spices, Oil, Spicy, more
"Ever since visiting Morocco as a teen, I've had a craving for this awesome condiment. This is a wonderful version and it tastes pretty darned authentic! It is delicious with tagines and couscous, or can be added to salad dressings, marinades and pasta sauces. From "The Essential Mediterranean" cookbook."
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (4.5 g)
- Calories 18.2
- Total Fat - 1.9 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 7.8 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 0.1 g
- Calcium - 2.8 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
Step 2
Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
Step 3
Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms.
Step 4
Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
NOTE: To prepare the storage jar, preheat the oven to very slow (120F). Wash the jar and lid in hot soapy water and rinse in hot water. Put jar in the oven for 20 minutes or till fully dry. Do NOT dry with a tea towel.
Step 5
This hot pepper sauce will keep in the fridge for up to six months. A serving is considered one teaspoon, depending on your heat tolerance!
Tips
- Food processor
0 Reviews
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