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The Washington Post

Harissa Tomato Puree

Harissa Tomato Puree 1.250

Dominic Bracco II for The Washington Post

May 20, 2009

Consider this condiment a North African version of ketchup. Harissa is a North African red chili paste available in the international section of most food stores. Substitute any brand of red pepper chili paste you desire.

Make Ahead: The puree can be made up to 3 days in advance and refrigerated in an airtight container.


Servings: 1.25 cups
Ingredients
  • 6 ounces tomato paste
  • 1/2 cup store-bought roasted red peppers, chopped (may substitute chopped pimento)
  • 1 medium clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 tablespoon harissa paste
  • 1/4 cup water

Directions

Combine the tomato paste, roasted red peppers, garlic, smoked paprika, harissa and water in the bowl of a food processor; process for 30 seconds to form a smooth puree. Transfer to an airtight container and refrigerate until ready to use (up to 3 days).

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 48


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 246mg 10%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: 4g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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