Harissa [Vegan]

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 1/4 cup Cilantro, fresh
- 4 cloves Garlic
- 1 tbsp Mint
- 20 Red chilies, mild

Baking & Spices
- 1/4 cup Cayenne peppers, dried red
- 1 tsp Coriander seeds
- 1 tsp Salt

Oils & Vinegars
- 3 tbsp Olive oil

Nuts & Seeds
- 1 1/2 tbsp Cumin seeds

Found on onegreenplanet.org

Description

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, its available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! Harissa is a Tunisian spice sauce that is almost a catch-all for a lot of their dishes. As with all catch-all spices, there are variations to the basic theme, some like it very spicy so they add more cayenne pepper, others mint, and yet others both cilantro and mint.

Ingredients

¼ cup dried red cayenne peppers
20 mild red chilies such as the Byadgi or Ancho Chilies (also Dried)
1 1/2 tablespoons cumin seeds
1 teaspoon coriander seeds
4 cloves of garlic
1 teaspoon salt
3 tablespoons olive oil
¼ cup fresh cilantro
1 tablespoon chopped mint (optional)

Directions

Soak the chilies with ½ cup warm water for 15 minutes. Drain and reserve the water. In the meantime, toast the cumin and coriander seeds. Grind to a powder in a coffee grinder. Place the chilies, ground spices, garlic, salt and olive oil with a little water in a blender and grind to a paste. Add in the chopped cilantro and the mint and pulse a few times. Use some more water if needed. Store the mixture in the refrigerator and use as needed.
Soak the chilies with ½ cup warm water for 15 minutes. Drain and reserve the water.
In the meantime, toast the cumin and coriander seeds. Grind to a powder in a coffee grinder.
Place the chilies, ground spices, garlic, salt and olive oil with a little water in a blender and grind to a paste.
Add in the chopped cilantro and the mint and pulse a few times. Use some more water if needed.
Store the mixture in the refrigerator and use as needed.