Harissa
Recipe: #20917
September 10, 2015
Categories: Sauce, African, Canning/Preserving, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Marinades and Brines, Spicy, more
"This is recipe from north Africa and is great as a marinade for grilled chicken, fish or lamb. Note: Wear rubber gloves with the chillies, as they can irritate the skin, when dealing with quantity. This recipe makes 1 1/2 cups."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (237.7 g)
- Calories 1635.9
- Total Fat - 168 g
- Saturated Fat - 16.5 g
- Cholesterol - 0.4 mg
- Sodium - 1182.3 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 9 g
- Sugars - 1 g
- Protein - 28 g
- Calcium - 194.3 mg
- Iron - 10.4 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place the chilli into a bowl and cover with hot water and stand for 20 minutes.
Step 2
Drain chilli and discard the water.
Step 3
Process chillies, garlic, salt seeds and mint until smooth. When smooth reserve
Step 4
1 tablespoon oil and add remaining oil to chilli mix, in a thin stream, whilst motor is running and process until combined.
Step 5
Spoon harissa into hot sterilised jars, drizzle with reserved oil to cover, leaving a 1cm head space between oil and lid, seal.
Step 6
Make sure you get a seal as a bad seal will turn the harissa.
Step 7
Refrigerate for up to 4 weeks
Tips
No special items needed.
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