Harissa
A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
red chili peppers
dried |
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
red chili peppers
dried |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
olive oil
|
*
|
Directions
Soak chilies in hot water 1 hour.
Drain well; pat dry.
Grind to a smooth paste with garlic, spices and salt.
Add enough olive oil to cover surface.
Cover and store in the refrigerator for up to 2 months.
