Directions:
- Remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.
- Place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.
- Dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant. Transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.
- Coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon. Process until you have a smooth paste.
- Store the harissa in a glass jar, covered with oil, for up to 12 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11984.03 Kcal (50175 kJ) | ||
| Calories from fat | 5680.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 631.14g | 971% | |
|---|---|---|---|
| Sodium | 874.26mg | 36% | |
| Potassium | 62.27mg | 1% | |
| Total Carbs | 1307.56g | 436% | |
| Sugars | 1077.66g | 4311% | |
| Dietary Fiber | 171.58g | 686% | |
| Protein | 170.73g | 341% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 64.9mg | 361% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 20378.41 Kcal (85320 kJ) | ||
| Calories from fat | 9659.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1073.23g | 971% | |
|---|---|---|---|
| Sodium | 1486.65mg | 36% | |
| Potassium | 105.89mg | 1% | |
| Total Carbs | 2223.47g | 436% | |
| Sugars | 1832.53g | 4311% | |
| Dietary Fiber | 291.76g | 686% | |
| Protein | 290.31g | 341% | |
| Vitamin C | 10.1mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 110.4mg | 361% | |
| Calcium | 48.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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