Try this Harissa (Korma) recipe, or contribute your own.
Suggest a better descriptionPlace the chiulies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Store the sauce in a small jar with a thin layer of olive oil on top. Keep in fridge. Use as needed. Source: Harissa is hot pepper sauce from North Africa. I found this recipe in Kormas Great Vegetarian Dishes p.131 Posted by ACHRISTMANN@csunet.ctstateu.edu to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 149 | ||
Calories from Fat: 30 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 1001.9mg | 26 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 22.5g | ||
Protein 6.9g | 10 % | |
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: 149
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