Spicy Harissa Sauce
Ingredients
- 1 Tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp caraway seeds
- 3 cloves garlic, thinly sliced
- 1 (12-oz) jar fire-roasted piquillo peppers, drained
- ⅓ cup olive oil
- 1 tsp honey
- 1 tsp crushed red pepper
Instructions
- Combine cumin seeds, coriander seeds, caraway seeds, and garlic in a small nonstick skillet; cook over medium heat, 1 to 2 minutes or until toasted. Transfer to a food processor.
- Add peppers, oil, honey, and crushed red pepper to processor; process until smooth.
- Store covered in refrigerator up to 5 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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