Harissa Sauce

By Pierre Franey

Published October 17, 1989

Total Time
10 minutes
Rating
4(20)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:⅓ cup

  • 12 jalapeno peppers

  • 3 cloves garlic, peeled

  • 1 teaspoon caraway seeds

  • ¼ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ¼ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 827 calories; 60 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 83 grams fat; 9 grams fiber; 14 milligrams sodium; 4 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off the stems of the jalapeno peppers. Cut off and discard the veins and seeds. Chop the peppers coarsely.

  2. Step 2

    Put the peppers and all of the remaining ingredients in a food processor or blender. Blend to a fine liquid texture.

Tip

  • When refrigerated, the sauce can be kept for future use.

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4 out of 5
20 user ratings
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