Harissa
Created by Tisme on September 10, 2015
- Servings: 1
- Prep Time: 60m
- Cook Time: 0m
- Recipe #20917
Ingredients
- 100 grams dried red chillies (seeded and chopped)
- 3 garlic cloves, crushed
- 1/2 teaspoon salt
- 3 teaspoons coriander seed
- 3 teaspoons cumin seeds
- 1 1/2 teaspoons caraway seeds
- 2 teaspoons dried mint leaves
- 1/2 cup olive oil
How to Make
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Step 1: Place the chilli into a bowl and cover with hot water and stand for 20 minutes.
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Step 2: Drain chilli and discard the water.
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Step 3: Process chillies, garlic, salt seeds and mint until smooth. When smooth reserve
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Step 4: 1 tablespoon oil and add remaining oil to chilli mix, in a thin stream, whilst motor is running and process until combined.
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Step 5: Spoon harissa into hot sterilised jars, drizzle with reserved oil to cover, leaving a 1cm head space between oil and lid, seal.
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Step 6: Make sure you get a seal as a bad seal will turn the harissa.
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Step 7: Refrigerate for up to 4 weeks
Nutritional Facts
- 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