Moroccan Harissa Sauce - Salsit Harissa - 1g Carbs, Trace Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals)
Lower Carbs - Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons cayenne pepper -- or crushed red pepper
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon ground cumin
2 garlic cloves -- crushed
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
Grind the spices, garlic and salt together with a mortar and pestle or in a spice or coffee grinder. Just before serving, add the olive oil to the spice mixture. Place in a medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until flavors are incorporated. Let cool, and store in a tightly sealed container in the refrigerator.
Makes 3/4 cup (12 one-tablespoon servings).
Author Note: Harissa sauce is a fiery Moroccan condiment used to add flavor and heat to poultry, meats, and fish. Keep in mind that using cayenne pepper will make the sauce very hot, whereas using crushed red pepper will be milder. The sauce can be stored in an airtight container in the refrigerator for up to a month. Harissa can also be purchased bottled [prepared] at Middle Eastern markets.
Cuisine: "MidEastern"
Source: "The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi): "May 2010"
Yield: "3/4 cup"
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Per Serving (excluding unknown items): 125 Calories; 14g Fat (96.4%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 79mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat.
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