Place guajillo chiles in a large bowl, hydrate with boiling water. Let chiles soak until softened, then drain.
In food processor, add garlic, cumin, salt, pepper flake, coriander, and pules until garlic is finely chopped.
Add chiles and pulse until they are chopped.
Add oil and vinegar and pulse until just incorporated.
Mixture should have the texture of a coarse paste
Harissa can be made 1 week ahead. Cover and chill.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 259 (90%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 1697.1mg||59 %|
|Potassium 234.8mg||6 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.1g|
|Protein 2.2g||3 %|
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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: 287
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