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.



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.


3 Responses to “Green Harissa Recipe”

  1. 1

    Eha — 09/30/2013 @ 10:08 pm

    How fascinating! Have made red harissa [and sometimes been ‘lazy’ and bought it} and I have used that in many dishes but never thought to utilize a ‘green’ one! Must make it soonest!! Variations on themes: almost makes me think of the Thai red and green curries: similar idea . . .

  2. 2

    Andi Houston — 10/07/2013 @ 6:39 am

    I make red harissa all the time with the mild chimayo chiles I grow. This will be a great way to use up some of the other chiles I grow while they’re still green. Thank you for sharing!

  3. 3

    foodwanderings — 10/10/2013 @ 4:11 pm

    Just like the yemenis have red and green. Love this version, Nisrine. Reminds me in color and consistency an authentic green Indian chutney.

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