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Photo by: Joseph De Leo
Yield: Fills a 2½-cup jar
INGREDIENTS
- 4½ ounces dried small red chilies, stems removed
- 1 tablespoon dried mint
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 10 garlic cloves, chopped
- ½ cup olive oil, plus extra to cover
Directions
Cover the chilies with boiling water and soak for 10 minutes. Drain and roughly chop. Put them in a food processor and add the mint, coriander, cumin, garlic, 1 tablespoon of the olive oil, and ½ teaspoon salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds. With the motor running, gradually add the remaining oil, scraping down the side of the bowl when necessary.
Spoon the paste into a very clean, warm jar; cover with a thin layer of olive oil and seal. Harissa will keep in the refrigerator for up to 1 month.
© 2008 Murdoch Books
Editor's Note
Nutritional information is based on 40 servings.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
36kcal (2%)
5mg (1%)
1mg (2%)
42mcg RAE (1%)
67mg
4mg
0g
1g
1g
3g
0mg (0%)
3mg (0%)
0g (2%)
3g (5%)
0mg (2%)
FROM THE KITCHEN OF...
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