Ingredients
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6 ounces bird's eye chiles, seeded and stems removed
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12 cloves garlic, peeled
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1 tablespoon coriander, ground
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1 tablespoon ground cumin
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1 tablespoon salt
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1 tablespoon dried mint
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½ cup chopped fresh cilantro
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½ cup olive oil
Directions
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Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
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Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.
Cook’s Note
I find this green harissa great with lamb chops, chicken, and vegetarian dishes. Especially good in guacamole.
Nutrition Facts (per serving)
28 | Calories |
3g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 28 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Sodium 176mg | 8% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | 0% |
Vitamin C 7mg | 7% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 24mg | 1% |
* 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.