Harissa Sauce

By Pierre Franey

Total Time
10 minutes
Rating
4(20)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:⅓ cup
  • 12jalapeno peppers
  • 3cloves garlic, peeled
  • 1teaspoon caraway seeds
  • ¼teaspoon ground cumin
  • ½teaspoon ground coriander
  • ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (0.6666666666666666 servings)

827 calories; 83 grams fat; 11 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 9 grams polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 4 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut off the stems of the jalapeno peppers. Cut off and discard the veins and seeds. Chop the peppers coarsely.

  2. Step 2

    Put the peppers and all of the remaining ingredients in a food processor or blender. Blend to a fine liquid texture.

Tip
  • When refrigerated, the sauce can be kept for future use.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
20 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.