Green Harissa Recipe
I love adding harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, I like to mix a few teaspoons into yogurt or mayonnaise. It dresses up meats, vegetables and sandwiches instantly.
Green harissa is lighter and tastes fresher and more herbaceous. Red harissa is wonderful too. I think I love both pretty equally. Try them and let me know which you like better. I’d love to know.
GREEN HARISSA RECIPE
Yield: Makes about 1 cup
Total Time: 10 MIN
8 Serrano peppers, stems and seeds removed
1 medium bunch cilantro, thick stems removed
4 garlic cloves
½ cup olive oil
1 tablespoon white wine vinegar
1 teaspoon ground cumin
Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth. Add the cumin and salt, and pulse again a few times to combine.
Transfer to a jar and top with a thin film of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.