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Red Pepper Chutney (Harissa)
Ingredients
- 1/2 c. Red pepper that has been roasted,
- seeded, peeled and diced
- 2 tsp Chopped garlic
- 1/2 tsp Toasted cumin seed
- 1/4 c. Chopped cilantro
- 1/4 c. Chopped parsley
- 1/4 c. Minced fresh mint
- 1/4 c. Pitted, minced Kalamata olives
- 2 Tbsp. Liquid removed minced capers
- 3 Tbsp. Extra-virgin extra virgin olive oil
- drops of Lemon juice to taste
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- Stir all ingredients together and store refrigerated for up to two weeks.
- This recipe yields 1 c. of chutney.
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