African spice paste

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Name: Harissa Paste
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Africa
Ingredients: 3 ounces Dried Guajillo Chiles Remove Seeds; 1 ounce Chipotles, canned in adobo sauce Remove Seeds; 1 teaspoon Ground Coriander; 2 cloves Garlic; 1 tablespoon Ground cumin; 1 teaspoon Kosher Salt; 1/4 teaspoon crushed red pepper flake; 2 tablespoons Champagne Vinager (or white wine vinegar); 1/2 cup Olive Oil

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INGREDIENTS

3 ounces Dried Guajillo Chiles ; Remove Seeds
1 ounce Chipotles, canned in adobo sauce ; Remove Seeds
1 teaspoon Ground Coriander
2 cloves Garlic
1 tablespoon Ground cumin
1 teaspoon Kosher Salt
1/4 teaspoon crushed red pepper flake
2 tablespoons Champagne Vinager ; (or white wine vinegar)
1/2 cup Olive Oil

Servings

INSTRUCTIONS

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

NOTES

Harissa can be made 1 week ahead. Cover and chill.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 1 Servings

Calories: 287
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 %
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.

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Calories per serving: 287

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