Harissa - Tunisia, Morocco & Algeria

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Harissa - Tunisia, Morocco & Algeria

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoon chile flakes -- chile peppers, or

other dried red hot peppers

1 tablespoon coriander seed

1 tablespoon caraway seeds

1 teaspoon cumin seed

1 cup chopped fresh jalapeno or other chile

peppers

15 whole garlic clove

2 tablespoon apple cider vinegar

2 tablespoon water

1/4 cup canola oil

1 teaspoon salt

 

Soak the dried chilies or flakes in hot water for 25 minutes. Lightly

toast the coriander, caraway, and cumin seeds in a skillet over low

heat, shaking the pan frequently. When they become slightly fragrant,

grind them in a spice grinder or mortar. In a food processor or blender,

puree the fresh hot peppers with the garlic, adding the vinegar while

the machine is running. Drain the soaking chilies, and add them to the

machine with the ground spices. While the machine is running, slowly

pour in the water and then the oil in a thin stream. Mix in the salt.

Store the sauce in a tightly sealed jar in the refrigerator for up to 6

weeks. Makes 1 cup sauce

 

 

 

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Per serving (excluding unknown items): 567 Calories; 56g Fat (85%

calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol;

2145mg Sodium

 

 

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