Red Pepper Chutney (harissa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Red Pepper, Roasted Seeded |
| Peeled And Diced | ||
| 2 | t | Garlic, Minced |
| 1/2 | t | Cumin Seed, Toasted |
| 1/4 | c | Cilantro, Minced |
| 1/4 | c | Parsley, Minced |
| 1/4 | c | Fresh Mint, Chopped |
| 1/4 | c | Kalamata Olives, Chopped |
| 2 | T | Capers, Drained And Chopped |
| 3 | T | Extra Virgin Olive Oil |
| Lemon Juice, To Taste | ||
| Salt And Pepper, To Taste |
INSTRUCTIONS
Stir all ingredients together and store refrigerated for up to two weeks. Yield: 1 cup Recipe by: Cooking Right CR9640 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 798.2mg
Potassium: 314.8mg
Carbohydrates: 9.8g
Fiber: 3.2g
Sugar: <1g
Protein: 2.3g