The Essential Harissa
Created by JostLori on June 29, 2014
- Servings: 60
- Prep Time: 30m
- Cook Time: 0m
- Recipe #12904
Ingredients
- 4 ounces dried red chilies, stems removed
- 1 tablespoon dried mint
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground caraway seed
- 10 garlic cloves, chopped
- 1/2 cup oil (olive oil)
How to Make
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Step 1: Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
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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.
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Step 3: Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms.
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Step 4: Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
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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.
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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!
Nutritional Facts
- 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