Place 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, email@example.com. 1.80?
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 30 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 149
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