Basque Harissa
30 min prep
0 min cook
Ingredients
Serves 8
- 12 oz roasted whole piquillo peppers, do not drain liquid
- 3 each cloves of garlic, crushed lightly
- 1/4 cup(s) red wine vinegar
- 1/3 cup(s) extra virgin olive oil
- 2 tsp ground cumin, lightly toasted in a dry pan until fragrant
- 1 tsp caraway seeds, lightly toasted in a dry pan until fragrant
- 2 tsp smoked paprika
- 2 tsp Espelette pepper, or a pinch of cayenne pepper
- 1 tbsp fresh lemon zest, zest from approximately 1 large lemon
Instructions
- In a food processor, combine all ingredients and puree until smooth.
- Refrigerate until ready to use. Will keep up to a week in refrigeration.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories100
- Calories
- 100
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 4%
- Total Sugars
- 2g
- Protein
- 1g
- Vitamin A
- 8%
- Vitamin C
- 4%
- Calcium
- 2%
- Iron
- 2%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.