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The Essential Harissa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2228
Energy (kCal)1044.4722
Carbohydrates (g)16.4422
Total fats (g)111.0301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roughly chop the chiles, then cover with boiling water and soak for 1 hour. | 2. Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds. | 3. Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms. | 4. Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal. | 5. NOTE: To prepare the storage jar, preheat the oven to very slow (120F). Wash the jar and lid in hot soapy water and rinse in hot water. Put jar in the over for 20 minutes or till fully dry. Do NOT dry with a tea towel. | 6. This hot pepper sauce will kep in the fridge for up to six months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 4 ounces 45.3592 9.9904 2.1205 0.499
    mint 1 tablespoon dried - - - -
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    caraway seed 1 teaspoon ground 6.992999999999999 1.0479 0.4152 0.3064
    garlic clove 10 chopped - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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