Print Options:

Harissa

Yields20 Servings

 5 dried ancho chiles
 1 large red bell pepper (or 2 small peppers)
 4 fresh garlic cloves
 1 teaspoon honey*
 2 teaspoon red wine vinegar
 Pinch of salt
 ¾ cup olive oil
 ¼ teaspoon cayenne pepper (optional)
1

1.Wash hands with soap and warm water.

2

2.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.

3

3.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
4

1.Use ¾ of a cup of canned or jar roasted red peppers.

5

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

6

3.Taste and adjust salt and vinegar if necessary.

7

4.Harissa will keep in the refrigerator for a week.

Nutrition Facts

20 servings

Serving size

1 Tablespoon

Amount per serving
Calories88
% Daily Value *
Total Fat 8g11%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 17mg1%
Total Carbohydrate 3g2%

Dietary Fiber 1g4%
Total Sugars 0g
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.