Hot Pepper Sauce (Harissa) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 115ML/4 FL OZ | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 whole or 4 tablespoons chopped canned pimiento | 60g/2 oz fresh hot red chillies or 3 teaspoons dried red pepper flakes | 1/2 teaspoon salt |
| 3 cloves garlic, chopped | 1 teaspoon ground coriander | 1 teaspoon ground cumin |
| olive oil | ||
| 1 | If using chopped canned pimiento, drain well and pat dry with kitchen paper. De-seed the fresh chillies and remove the membranes if desired. Chop them up roughly. Process the chilli, pimiento, salt, garlic, coriander and cumin in a food processor to finely textured, thick puree. Use immediately as directed in the recipes or transfer to a sterilised jar, cover with a film of olive oil, seal and store in the refrigerator for up to 2 weeks. |