Robin Robertson North African Pepper Sauce - Harissa - 1g Carbs, Trace Fiber
Recipe By: Fresh from the Vegetarian Slow Cooker by Robin Roberson
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
4 dried red chiles -- stemmed and seeded
2 large garlic cloves -- peeled
1 tablespoon olive oil
3/4 teaspoon ground caraway seeds
3/4 teaspoon ground coriander
1/2 teaspoon salt
3 tablespoons water
1. Break the chiles into pieces and place in a heatproof bowl. Add enough boiling water to cover and let soak for 5 minutes.
2. Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, coriander, and salt and process until puréed. Add the water and process until smooth. Transfer the sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.
Makes about 1/2 cup
This spicy condiment can also be used to spice up soups, as well as stews and grilled vegetables. Mild chiles, such as ancho, may be used instead of hot ones if you prefer. Harissa sauce can also be purchased ready-made in Middle Eastern and specialty food stores.
Cuisine: "North African/Maghreb"
Source: "Cookstr"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; 2g Fat (84.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
