Directions:
- Split peppers lenghtwise, remove all the seeds and membrane.
- Place the chilli in a sieve and wash well, dry.
- Blend in a processor to a fine chopped texture.
- Place the mixture in a non stick pan on low heat and stir frequently.
- This has to be done to dry all the moisture, if not done properly the harissa will not keep.
- When the mixture is thick and you can see no moisture, place in a blender and add the other ingredients.
- Place in a jar and cover with a layer of olive oil to act as a sealant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.93 Kcal (456 kJ) | ||
| Calories from fat | 89.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 15% | |
|---|---|---|---|
| Sodium | 392.03mg | 16% | |
| Potassium | 150.89mg | 3% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 60.8mg | 101% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 197.39 Kcal (826 kJ) | ||
| Calories from fat | 162.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 15% | |
|---|---|---|---|
| Sodium | 710.42mg | 16% | |
| Potassium | 273.44mg | 3% | |
| Total Carbs | 8.61g | 2% | |
| Sugars | 3.82g | 8% | |
| Dietary Fiber | 2.05g | 5% | |
| Protein | 1.92g | 2% | |
| Vitamin C | 110.1mg | 101% | |
| Iron | 1mg | 3% | |
| Calcium | 25.8mg | 1% | |
* 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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