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
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|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 %|
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Calories per serving: 545
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