* Exported from MasterCook *
Whole Food Red Pepper Paste - Harissa
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces dried guajillo chiles -- seeded
2 ounces dried New Mexican chile peppers -- seeded
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/4 teaspoon cumin
1/4 tablespoon olive oil
1/4 cup lemon juice
6 garlic cloves
1/2 teaspoon salt
Place all of the dried chiles in a heat-safe bowl. Pour boiling water over
the chiles. Allow them to soak for 20 minutes.
Drain the chiles and add them to a food processor. Add the remaining
ingredients and pulse until very smooth.
Scrape them into an airtight jar or bowl. Refrigerate.
Makes 1 cup (16 one-tablespoon servings)
AuthorNote: This Tunisian paste-like sauce is extremely-flexible. Try it
rubbed into [Favorites] or as a condiment on eggs, potatoes, anything you
can think of.
Grinding Spices: Buying whole spices is both economical and flavorful.
Whole spices stay fresh longer. Before grinding, lightly toast the spices
in a dry, nonstick pan to bring out their flavor even more. Turn them into
powder in a clean coffee grinder, a spice mill, or try using a mortar and
pestle or molcajete.
Cuisine:
"North African/Maghreb"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 30 Calories; 1g Fat (25.2% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 900252 0 0 0 0 0
