Joan Nathan North African Hot Sauce - Harissa - 5g Carbs, 2g Fiber
Recipe By: Adapted from Joan Nathan's "The Foods of Israel Today" (Knopf, 2001).
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs
4 ounces dried hot red New Mexico chili peppers -- (about 18 total)
1/2 cup extra-virgin olive oil -- plus more as needed
7 medium cloves garlic -- or 8
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon coarse salt -- or to taste
Cut off the stems and soak the peppers in warm water until soft; drain and squeeze out any excess water. Grind them, as North African Jews do, in a meat grinder, or puree in a food processor, along with 1/4 cup of the oil, the garlic, cumin, coriander and salt. The consistency should be a thick puree, the color of deep red salmon. Transfer to a jar and pour the remaining oil on top. Cover tightly and refrigerate for a few days before using. Taste and adjust salt as needed before serving.
When it is ready to use, the harissa will appear less opaque. Use
sparingly, as it is quite potent.
Makes about 1 cup
MAKE AHEAD: The harissa needs a few days' refrigeration before it is ready to be served. It can be refrigerated, tightly covered, for up to 3 months.
This hot sauce, which varies from village to village in Tunisia, Morocco and even Algeria, is delicious on falafel and grilled [favorite]. And a teaspoon of it is said to be able to cure the worst cold.
85 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 140mg sodium, 5g carbohydrates, 2g dietary fiber, 3g sugar, 1g protein.
Cuisine: "North African/Maghreb"
Source: "The Washington Post"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "1 cup"
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Per Serving (excluding unknown items): 82 Calories; 7g Fat (76.6% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 121mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat
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