North African Spiced Red Chile Sauce - Harissa

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North African Spiced Red Chile Sauce - Harissa

 

Recipe By :

Serving Size : 24 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs Veggie

 

Amount Measure Ingredient -- Preparation Method

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

5 red jalapeno chile peppers -- roughly chopped

1 cup canned plum tomatoes

3 garlic cloves -- crushed

1 tablespoon tomato paste

1 tablespoon ground cumin

2 teaspoons hot curry powder

1 teaspoon ground caraway

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

3 1/2 tablespoons olive oil

1 dash vinegar

1 pinch coarse salt

 

Put all the ingredients except the vinegar and salt in a blender and blitz to a

smooth, thickish paste.

 

Transfer to a bowl and add the vinegar and salt.

 

Makes 1 1/2 cups.

 

This spiced red chile sauce is found throughout the Maghreb, especially Tunisia

and Morocco. In Algeria it is also known as dersa. It is served alongside almost

everything savory - from tagines to grilled fish, or just simply as a dip in

which to immerse chunks of crusty bread. Although there are some good varieties

of ready-made harissa now available, there are just as many that are poorly

made, so its always better to make your own. It lasts for up to 1 month in the

fridge, or 3 months in the freezer.

 

Cuisine:

" North African/Mahgreb "

Source:

" The Sauce Book: 300 World Sauces Made Simple by Paul Gayler, Kyle Books,

2008. "

S(Formatted by Chupa Babi):

" Sept 2009 "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 23 Calories; 2g Fat (76.5% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 2470 0 0 0 492 900252 0 0 0 0 0