Frontiere's Harissa

Ingredients

• 4 to 5 medium dried red chili peppers, stems removed
• ¼ cup red-wine vinegar
• Juice of 1 lemon (3 tablespoons)
• ½ teaspoon grated lemon rind
• 6 cloves garlic, chopped fine
• ¼ cup full-flavored olive oil
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• ¼ teaspoon freshly ground pepper
• ¼ teaspoon allspice
• ⅛ teaspoon nutmeg
• ½ teaspoon salt
• ⅓ cup tomato paste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    324 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 936 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 cup

Preparation

1. Soak chili peppers in vinegar for 30 minutes until soft. Put chilies and vinegar in food processor with lemon juice, grated lemon rind, garlic and olive oil. Process until smooth.
2. Lightly toast coriander and fennel seeds. Pulverize in spice grinder. Add to food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth. If too thick, adjust with olive oil.

45 minutes