Harissa Oil Recipes
HARISSA OIL
Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week
Provided by Good Food team
Categories Condiment
Time 10m
Yield Makes about 300ml/10fl oz
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.
HARISSA OIL
I am a spice wimp but my husband loves hot and spicy food. So, I am proving my love for him and putting this recipe in my collection to make for him..lol.
Provided by Sarah_Jayne
Categories Vegetable
Time 10m
Yield 10 fluid ounces
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
- Add the garlic and stir in the olive oil.
- Pour the mixture into a jar, allowing the spices to settle.
- Keeps in the fridge for 1 week.
Nutrition Facts : Calories 241.9, Fat 27.1, SaturatedFat 3.7, Sodium 117.5, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1
HARISSA
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
- Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
- Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
- Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
- Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg
HARISSA OIL
Make and share this Harissa Oil recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegan
Time 10m
Yield 300 ml
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
- Add the garlic and stir in the olive oil.
- Pour the mixture into a jar, allowing the spices to settle.
- Keeps in the fridge for 1 week.
Nutrition Facts : Calories 7.8, Fat 0.9, SaturatedFat 0.1, Sodium 3.9
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