Karensrecipes.comHealthy, fun, & tasty!  
Login to view your Recipe BoxLogin to view your Recipe BoxRegister for news/updates and your very own Recipe BoxYour Recipe BoxNeed help? Click here!
View Recipes Basics Meats Themese Desserts

Search Recipes:
Recipe Categories
  Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup
 
  Beef, Chicken, Pasta, Pork, Seafood, Vegetarian
 
  Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie
 
  Christmas, Fondue, Holiday, Mexican, Thanksgiving




MainRecipesChicken | Homemade Harrissa

   Homemade Harrissa submitted by Mom Johnson
Description
I want to make this mixture to use on Harissa-Roasted Chicken with Chickpeas. The bottled/jar version is wonderful but hard to find in our small town.

Directions
Put both chilies into a heat-proof bowl and cover with boiling water. Let sit for 20 minutes. Heat seeds in a skillet for about 4 minutes or until fragrant. Transfer seeds and mint into a spice grinder and grind until they are a fine powder. Drain the chilies and add to a food processor along with the spices, lemon juice, garlic, salt and olive oil. Process for 2 minutes. Fill small clean jars with mixture and cover the mixture with more olive oil to seal.


Send to a Friend
Printable Version


Ingredients
v 8 dried guajillo chilies, stemmed and seeded (about 2 oz.)
v 8 dried New Mexico chilies, stemmed, seeded (about 1 1/2 oz.)
v 1/2 tsp. caraway seeds
v 1/4 tsp. coriander seeds
v 1/4 tsp. cumin seeds
v 1 tsp. dried mint
v 3 T olive oil plus more to top off1 1/2 tsp. salt
v 5 cloves garlic
v Juice of 1 lemon








Site Credits :: Legal :: Privacy Notice