Try this Red Pepper Harissa Sauce recipe, or contribute your own.
Suggest a better descriptionSaute bell peppers, shallots and garlic in 1 tablespoon oil over med-low heat until soft, about 10 min. Set aside. Add chili peppers and soaking liquid to blender or food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris. Add red bell pepper mixture and chili pepper liquid to blender or food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly. Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per tablespoon. | Recipe by: June 1996 Vegetarian Times
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 24 | ||
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Calories: 15 | ||
Calories from Fat: 5 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 75mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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