North African Pepperoncini and Aleppo Pepper Sauce - Hot Harissa

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North African Pepperoncini and Aleppo Pepper Sauce - Hot Harissa

 

Recipe By :

Serving Size : 32 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs LowFat (Less than 15%)

Spicy Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces whole dried pepperoncini -- or a combination of

pepperoncini and Anaheim chiles

1/4 cup caraway seeds -- coarsely ground in a mortar or food

mill

5 ounces Aleppo pepper

15 garlic cloves -- peeled

2 teaspoons sea salt -- or more to taste

extra virgin olive oil -- to top the jars

 

Remove the stems and some loose seeds before soaking the pepperoncini in boiling

water for about 30 minutes, then drain.

 

Process the caraway, drained chiles, Aleppo pepper, and garlic in a blender or

food processor, stopping and scraping the sides of the bowl with a spatula,

until you have a coarse paste. Add salt and process for a few seconds.

 

Spoon into 2 half-pint jars. Top with olive oil and seal the jars. Make sure you

add oil every time you spoon harissa out of the jar. Well covered in oil,

harissa will keep for months in the refrigerator.

 

Makes 2 cups (32 one-tablespoon servings).

 

I make harissa with the pepperoncini and Anaheim chiles I grow in my garden. I

dry them to have on hand year-round. A combination of commercial dried Italian

pepperoncini and Aleppo is a good substitute.

 

Cuisine:

" North African/Maghrebi "

Source:

" Mediterranean Hot and Spicy by Aglaia Kremezi, 2009. "

S(Formatted by Chupa Babi):

" Jan 2009 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 32 Calories; 1g Fat (14.6% calories from

fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 129mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

 

NOTES : Quite Hot

 

Nutr. Assoc. : 0 0 0 0 0 0