Harissa is a hot chili paste that is commonly used found in North African cooking, mainly Moroccan, Algerian and Tunisian cuisine. It can be added to tagines, couscous, soups, pasta and other recipes.
1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seed.
2. In a food processor combine chili peppers, garlic salt and olive oil and blend
3. Add the remaining spices and bled to form a smooth paste.
4. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh.
Will keep for a month in the refrigerator.
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|Serving Size: 1 Serving (3g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (73%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
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Calories per serving: 11
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