Try this Harissa (African) recipe, or contribute your own.
Suggest a better descriptionSoak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Collected from the Intl Fido Cooking Echoes Posted to FOODWINE Digest 19 November 96 Date: Wed, 20 Nov 1996 07:12:10 +0000 From: Joell Abbott
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 1 1/2 cups | ||
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Calories: 34 | ||
Calories from Fat: 10 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 192.1mg | 5 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.6g | ||
Protein 1.3g | 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: 34
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