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
  • 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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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