Carrier's Harissa II - 6g Carbs, 1g Fiber
Recipe By: A Taste of Morocco: A Culinary Journey With Recipes by Robert Carrier
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment
LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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2 fresh red peppers -- grilled or roasted. and skinned
1/2 cup hot red chilli -- or 1 tablespoon dried hot red peppers
2 cloves garlic -- peeled
1/2 teaspoon coriander seeds
coarse salt -- to taste
1. Drain the skinned, rinsed fresh peppers and cut into quarters,
discarding stems, but reserving seeds. Chop pepper segments coarsely and add to seeds.
2. Slice hot pepper thinly; if using dried red peppers, soak them in hot water for 1 hour.
3. In a mortar, combine chopped skinned fresh pepper, pepper seeds,
garlic, cumin and coriander seeds, and salt to taste. Pound to a smooth paste, adding a little olive oil if desired.
4. Add chopped hot red pepper and continue to pound until well amalgamated into the mixture. Add a little olive oil to give smoothness to the sauce if desired. Spoon into sterilized Mason jars and cover with a layer of olive oil, then seal jars and refrigerate.
Serves 4
Author Note: I can see adding cilantro. You might want to add mint. What about preserved lemons? Michael W. has had his preserved lemons for over a year. He will start anew when the next batch of Meyer lemons arrive from his in-laws in Arizona.
Source: "SplendidTable.com, Nov 17, 2008"
S(Formatted by Chupa Babi): "May 2010"
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Per Serving (excluding unknown items): 26 Calories; trace Fat (5.6%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat
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