Always check the labels of the products you use.
Method
- 1
Finish. Set up a rimmed baking tray with a rack. Set on disposable latex gloves before handling this dried chiles. Working over the rack, cut off the stems off the chiles plus cut them in strips using kitchen shears and. Shake the sheet tray to separate the seeds off the chiles plus discard. In a spice grinder working a batch after another, blend the dried chiles in order to a fine powder. Toast the chile powder, coriander, and caraway over a mid-sized flame till fragrant in a dry sauté pan. You can stop here plus use this harissa in this dry form as one seasoning blend. Harissa paste, tip in 1 cup (240ml) water to the sauté pan plus simmer till the paste is thick, around 10 minutes. Take out off heat. Finish the harissa paste by mixing in this olive oil, vinegar, plus salt. This harissa is best the next day plus keeps in the fridge for a month.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 25 kcal |
| Protein | 0 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 2.8 g |
| of which saturates | 0.4 g |
| Fibre | 0 g |
| Salt | 0.18 g |
Protein per 100 kcal
0 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
