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Harissa
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This recipe uses fresh red chili peppers and makes about 250 gr
Course
Basic
Cuisine
Middle eastern
Keyword
chili peppers, cumin, olive oil
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
1
portion
Calories
761
Equipment
blender
Immersion blender
Ingredients
10
pcs
red chili
fresh
6
cloves
garlic
peeled
1/2
tbsp
salt
1/2
lemon
juice
5
tbsp
extra virgin olive oil
70
gr
tomato paste
1
tsp
sugar
1
tsp
anis seed
1
tsp
ground cumin
1
tsp
ground coriander
1/2
tsp
smoked paprika
Instructions
Do you love spicy? Then leave the seeds in the chili's. If you're looking for a little milder, remove them before chopping them up. Or go half/half.
Cut the chili peppers roughly in pieces and add to the food processor.
Add garlic, salt, lemon juice, olive oil, tomato puree, sugar and all the spices.
Turn it into a pasta and keep it in a clean jar. It's best to pour a little bit of oil on top.
It will keep in the fridge like this for at least two weeks.
Notes
The nutritional value is for the entire portion
Nutrition
Calories:
761
kcal
|
Carbohydrates:
33
g
|
Protein:
6
g
|
Fat:
72
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
52
g
|
Sodium:
4053
mg
|
Potassium:
1003
mg
|
Fiber:
7
g
|
Sugar:
15
g
|
Vitamin A:
1700
IU
|
Vitamin C:
65
mg
|
Calcium:
124
mg
|
Iron:
6
mg