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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Harissa

 

This thick + spicy Middle Eastern sauce is easier to make than it seems considering its deliciousness. Use the dried red chiles that you can find in most grocery stores in the ‘International’ or ‘Mexican’ sections of your grocery. Any available dried peppers would do, and I would suggest a combination. Some names of chiles to look for are: chipotle, ancho, pasilla, morita, New Mexico, guajillo, arbol and more. This recipe is adapted from The Kitchn.

Ingredients

  • 4 ounces dried chiles
  • 3 cloves garlic
  • 1½ teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon salt, more or less to taste
  • 1 tablespoon olive oil

Serving Size: 6 People

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Preparation Instructions

Boil the water. Place the dried chiles in a bowl and pour the boiling water over the chiles and soak for at least 15 minutes, up to overnight is fine.

Once they are softened, scoop the chiles out and discard the stems. Reserve the soaking liquid. Place the chiles and garlic in a blender. Puree. Add a generous splash of the soaking liquid as needed to help get the chiles moving in the blender. Add the coriander, cumin and salt. Blend until smooth.

Pulse to add about half of the olive oil. Once the sauce is tastiness, store with a drizzle of olive oil on top.

Serve immediately and/or store for up to a week in the fridge.