1/1 Photo of Fiery Tunisian Harrisa
Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!
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- 1Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
- 2Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
- 3Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
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Nutritional Facts for Fiery Tunisian Harrisa
Serving Size: 1 (331 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1115.6
- Calories from Fat 1002
- Total Fat 111.4 g
- Saturated Fat 15.1 g
- Cholesterol 0.0 mg
- Sodium 1200.5 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 7.2 g
- Sugars 11.5 g
- Protein 7.2 g