Green Harissa Recipe

As an Amazon Associate I earn from qualifying purchases.

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
  • Salt


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.

What does a wise girl do when she has leftover tarragon? She makes ice cream,
With a husband who doesn’t eat green peppers and a daughter who doesn’t eat anything
Green Harissa Recipe
Mellahs are Jewish quarters located in the old, walled part of most major Moroccan cities.

Leave a Comment

Your email address will not be published. Required fields are marked *