Harissa
by:
This Tunisian condiment makes scrambled eggs, a sandwich, or a bowl of chickpeas truly exciting. It will keep for weeks, refrigerated.
ingredients
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serves: 1
6 dried red New Mexican chile pods
1-2 guajillo chiles or additional New Mexican chiles
2 cloves (plump) garlic coarsely chopped
sea salt
1 1/2 teaspoons caraway seeds
1 teaspoon each cumin and coriander seeds
1 tablespoon olive oil (plus extra for storage)
Nutrition Facts
Harissa
Servings Per Recipe: 1
Amount per Serving
Calories: 257
- Total Fat: 15.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5147 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 8 g
- Sugars: 16.2 g
- Protein: 6.2 g
preparation
1. Wipe off the chiles with a damp cloth, discard any gray or yellowed areas on the skin, then tear them into pieces, shaking out the seeds as you do so. Discard the seeds and stems. Cover the chiles with boiling water and let stand for at least go minutes to soften. Drain. Puree the chile with the garlic, 1/4 teaspoon salt, the spices, and oil in a small food processor until smooth. Pack into a clean jar, cover the surface with oil, and refrigerate.
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