There are many different condiments that exist all over the world. Some are quite bland or fattening, while others are replete with herbs, oil, seasonings, and tons of flavor. This green harissa condiment happens to boast incredible flavor and spiciness, and it’s common in North African countries like Morocco, Libya, and Tunisia. Although many people pair it with meats or rice, it goes great with roasted or raw vegetables.
Traditionally, green harissa is a chili paste that contains roasted peppers, oil, green herbs, and lots of different spices. Depending on the person making it, some onion or garlic may also be incorporated into the recipe. Additionally, green harissa recipes vary from region to region, and household to household. Some versions use mild peppers in place of hot chili peppers, but this recipe brings the heat. Although the recipe calls for jalapeño peppers, you can either up the spice level and use serrano peppers, or you can keep it relatively mild and use half of a jalapeño. Let your taste buds make the decision for you!
The only kitchen tool you need for this recipe is a food processor. A high-speed blender will work, but a food processor gets the job done a little easier and faster. The green harissa has a thicker, slightly chunky consistency, but you can thin it out by adding a touch more olive oil. The picture, for example, shows a thicker consistency, but you can blend it until you achieve a thickness that you enjoy. The condiment should retain some texture, rather than being completely liquid. That’s how easy it is to make green harissa. Get your ingredients and get to blending!
- Prep Time:5m
- Total Time:5m
- Serves: 16 servings
- Category: Full Body Cleanse Approved, Dips & Spreads, Condiments, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander seeds
- 1 tsp. paprika
- 1/2 tsp. ground cardamom
- 1/2 c spinach
- 1/2 c fresh parsley
- 2 jalapeno peppers, chopped
- 3 scallions, roughly chopped
- 3 garlic cloves, crushed
- Juice of 1 small lemon
- Zest from 1 small lemon
- 1 tsp. sea salt
- 1/2 c olive oil, or more as desired
Instructions
- Add all of the ingredients to a food processor or high-speed blender and blend until smooth.
- It is perfectly fine if the harissa is a little chunky. If you want to thin it out, slowly drizzle in olive oil while you blend until you reach your desired consistency.
- Serve with vegetables. Store leftovers in an airtight container and it will keep fresh in the refrigerator for five to seven days.
