UA Cooperative Extension - Nutrition Network

Harissa

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April 22, 2016

  • Prep: 25 mins
  • 25 mins

    25 mins

  • Yields: 20

Ingredients

5 dried ancho chiles

1 large red bell pepper (or 2 small peppers)

4 garlic cloves

1 teaspoon honey*

2 teaspoon red wine vinegar

Pinch of salt

¾ cup olive oil

¼ teaspoon cayenne pepper (optional)

Directions

Wash hands and countertop with warm, soapy water.  

Bring a small pot of water to a boil, turn off and set aside. Discard the stem and seeds of the ancho chiles and place in the water to soak for 15-20 minutes. Drain well.

While the chiles are soaking, roast the whole bell pepper over an open flame until the skin is thoroughly blackened and blistered. Set aside and cover with a towel for 5 minutes. When cool enough to touch, peel the pepper and discard the stem, seeds and skin. (Or use 3/4 of a cup of canned or jar roasted red peppers)

In a blender or food processor, puree the soaked, drained chiles and red pepper with the remaining ingredients until smooth.

Taste and adjust salt and vinegar if necessary.

Harissa will keep in the refrigerator for a week slicing.

*Honey should not be fed to infants less than one year of age

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter.. Requests should be made as early as possible to allow time to arrange the accommodation. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1 tablespoon
Calories50
Sodium60mg
Iron1mg
Protein1g
Cholesterol0mg
Total Fat4g
Saturated Fat0.5g
Folate6mcg
Calcium4mg
Percent calories from fat70
Total Carbohydrates3g
Dietary Fiber1g