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California Harissa

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Ingredients

Adjust Servings:
4 ounces dried guajillo chilies or 4 ounces new mexico peppers
1 head garlic
2 teaspoons caraway seeds
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon dried mint
1 1/2 teaspoons salt
2 tablespoons olive oil
1 mexican lime (limon)

Nutritional information

301.8
Calories
217 g
Calories From Fat
24.2 g
Total Fat
3.2 g
Saturated Fat
0 mg
Cholesterol
2921.8 mg
Sodium
20.9 g
Carbs
3.9 g
Dietary Fiber
0.6 g
Sugars
4.6 g
Protein
106g
Serving Size

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California Harissa

Features:
    Cuisine:

    Harissa is the traditional Maghreb hot sauce used to season couscous, soups, sauces, really anything that needs some complexity and kick. The Moroccan peppers and herbs used to flavor the authentic sauce aren't widely available here on the west coast US, but these ingredients are! This Americanized harissa is great mixed into yogurt sauces, rice, or just spread on toast.

    • 68 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    California Harissa, Harissa is the traditional Maghreb hot sauce used to season couscous, soups, sauces, really anything that needs some complexity and kick The Moroccan peppers and herbs used to flavor the authentic sauce aren’t widely available here on the west coast US, but these ingredients are! This Americanized harissa is great mixed into yogurt sauces, rice, or just spread on toast , Harissa is the traditional Maghreb hot sauce used to season couscous, soups, sauces, really anything that needs some complexity and kick The Moroccan peppers and herbs used to flavor the authentic sauce aren’t widely available here on the west coast US, but these ingredients are! This Americanized harissa is great mixed into yogurt sauces, rice, or just spread on toast


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    Steps

    1
    Done

    Remove the Stems and the Seeds from the Chiles, and Pan Roast Them on Very High Heat in Batches, a Couple Minutes Each.

    2
    Done

    Place the Chiles in a Large Bowl and Cover Them With Boiling Water, Allowing Them to Sit For at Least 40 Minutes.

    3
    Done

    Dry Roast the Caraway, Coriander, and Cumin Until the Seeds Begin to Pop and the Mixture Becomes Very Fragrant. Transfer Them to a Mortar and Pestle or a Spice Mill With the Mint, and Grind to a Powder.

    4
    Done

    Coarsely Chop the Soaked Chiles and the Garlic, Then Transfer to a Food Processor With the Spices, Salt, Oil, and the Juice of the Limon. Process Until You Have a Smooth Paste.

    5
    Done

    Store the Harissa in a Glass Jar, Covered With Oil, For Up to 12 Weeks.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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