Try this Harissa Paste Oil free recipe, or contribute your own.
Suggest a better descriptionGrind the spice seeds in a pestle and mortar and put the mixture into a food processor along with the chillies, sea salt, red pepper, passata and vinegar. Blend until smooth and transfer to a mixing bowl. Add the lemon juice and paprika and stir well. Season with more salt to balance the vinegar, if necessary, and spoon into a clean screw top jar. It will keep in the fridge for up to a week or can be portioned out and frozen in small tubs.
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Serving Size: 1 (134g) | ||
Recipe Makes: 1 | ||
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Calories: 85 | ||
Calories from Fat: 20 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.5mg | 1 % | |
Potassium 403.2mg | 11 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 14.6g | ||
Protein 3.1g | 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: 85
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