Try this Harissa (Red Chile Paste) recipe, or contribute your own.
Suggest a better descriptionDe-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes. Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar... This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I havent tried this out yet, but I might just make it tonight, I like the sound of it....:) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 32 | ||
Calories from Fat: 12 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9mg | 0 % | |
Potassium 128.5mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4g | ||
Protein 1.5g | 2 % | |
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: 32
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