Red pepper chutney (harissa)

Yield: 1 Servings

Measure Ingredient
½ cup Red Pepper; Roasted Seeded, Peeled And Diced
2 teaspoons Garlic; Minced
½ teaspoon Cumin Seed; Toasted
¼ cup Cilantro; Minced
¼ cup Parsley; Minced
¼ cup Fresh Mint; Chopped
¼ cup Kalamata Olives; Chopped
2 tablespoons Capers; Drained And Chopped
3 tablespoons Extra Virgin Olive Oil
\N drop Lemon Juice; To Taste
\N \N Salt And Pepper; To Taste

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@...> on May 01, 1998

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