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Ingredients
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11 ounces dried red chile peppers
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¾ cup chopped garlic
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2 teaspoons caraway seed
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½ teaspoon ground coriander seed
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2 teaspoons salt
Directions
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Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts (per serving)
2 | Calories |
0g | Fat |
0g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 192 | |
Calories 2 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 22mg | 1% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 0g | 0% |
Vitamin C 3mg | 3% |
Calcium 1mg | 0% |
Iron 0mg | 0% |
Potassium 8mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.