In a food processor or blender combine the pepper flakes, paprika,garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoonsolive oil. Puree until mixture forms a paste, adding additional waterand/or oil if necessary. Transfer to a jar and cover with olive oil.Harissa will keep in the refrigerator for up to 6 months.
Yield: about 1 cup
Yield: 1 Servings
Serving size: Entire recipe (3.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.