Harissa is a north/east African sauce. How hot depends on the blend of dried pepper that you throw in. I almost always roast a few hot chiles to go along with the red bells. Im growing Ethopian paprika this year just to be able to make harissa with an african chile. mix up everything but the oil in a blender. when smooth, add oil in a thin stream. (this version comes from "The Cafe Brenda Cookbook," by Langton and Stuart) Posted to CHILE-HEADS DIGEST V3 #223 by
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 1|
|Calories from Fat: 491 (90%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 430.4mg||11 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.6g|
|Protein 2.6g||4 %|
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: 545
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe