Harissa sauce (recipe)
Votes: 27
Time: --
Complexity: easily
Quantity: 6 - 8 tbsp.
Complexity: easily
Quantity: 6 - 8 tbsp.
Harissa sauce (recipe) - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup dried red chili pepper
- 1/4 cup minced garlic
- Sea salt to taste
- 3/4 cup olive or vegetable oil
- 1 cup coriander
- 1 tbsp. cumin
- 3 cups tomato paste
- 1/2 cup parsley
We recommend
Recipes with similar ingredients: chili pepper, garlic, caraway, coriander, tomato paste, parsley, ground red hot pepper, harissa sauce
Cooking the dish according to the recipe:
- Soak the red pepper in a large bowl of hot boiled water for 40 minutes. Then drain.
- Toast the cumin and coriander in a frying pan at medium heat for about 2 minutes, then let cool and grind in a coffee grinder.
- Mix pepper, ground cumin and coriander, garlic, vegetable oil, tomato paste, parsley in a blender, add salt to taste.
- Harissa sauce can be stored in the refrigerator for 3 weeks.
Categories:
recipe / Sauces / Hot sauces
Similar recipes
