Harissa (Moroccan Hot Sauce) Recipe
Servings: 1
Ingredients
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1/2 tsp Cardamom seeds, (dark inner seeds)
- 4 tsp Chili pequins, (whole dry pods)
- 10 whl cloves
- 1/2 tsp Black peppercorns
- 1/2 tsp Cayenne pepper
- 1 tsp Salt
- 2 x Cloves garlic(large)
- 1/4 c. Extra virgin olive oil
Directions
- Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 min, shaking pan frequently.
- Note: cumin seeds will turn bitter ifbrowned. Cold spices 2-3 min, transfer to a mortar, and crush thouroughly with a pestle. Add in cayenne, salt and garlic and crush all to paste. Transfer to a small jar, add in oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavor warm sauce for couscous, meatballs, and meat loaves. Replenish oil each time so which the spice mix is covered at all times by about 1/3 in oil.
- NOTES : When making harissa, you may substitute crushed or possibly grnd spices for the whole and omit roasting them, but the flavor of the harissa will
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 80g | |
| Calories 536 | |
| Calories from Fat 501 | 93% |
| Total Fat 56.86g | 71% |
| Saturated Fat 7.88g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2349mg | 98% |
| Potassium 240mg | 7% |
| Total Carbs 10.5g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.37g | 0% |
| Protein 2.15g | 3% |
