* Exported from MasterCook *
La Tienda Piquillo Harissa
Recipe By :Peter Gordon, Spain GourmeTour magazine
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 limes
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 stick cinnamon
2 star anise
10 ounces roasted piquillo peppers
2 Tablespoons dried mint
3 cloves garlic
2 hot chili peppers -- sliced
1 small handful fresh coriander
5 fluid ounces extra virgin olive oil
1 1/2 teaspoons sea salt
Roast the seeds, cinnamon and star anise, if possible, then grind into
powder in a spice mill.
Grate the zest from the limes and juice them.
Place them with the piquillo pimentos and remaining ingredients into a
food processor. Blend to a paste and taste for seasoning.
If you like, you can thin this down with more oil or lime juice to suit
the flavors of accompanying dishes.
Makes 2 cups (32 one-tablespoon servings)
The flavors will develop as the harissa sits. It will keep covered in the
fridge for a week.
This is a simple harissa, utilizing the smokiness of the wood-fire roasted
peppers as an integral flavor. The creator of this recipe, Peter Gordon,
suggests stirring this into soups and stews, spreading it on toast with
roast vegetables, and serving it alongside roast [favorites] and grilled
[favorites].
Cuisine:
"Spanish/Iberian"
Source:
"La Tienda, Williamsburg, VA"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 46 Calories; 4g Fat (79.9% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 904752 0 0 0 0 0 0
