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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
Step 1: 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.
Step 2: 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.