Green HarissaRomulo Yanes
Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
2 tablespoons cumin seeds
1 tablespoon coriander seeds
3 jalapeños, seeded, sliced
2 small scallions, sliced
1 small garlic clove, smashed
1/2 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves with tender stems
1/4 cup fresh lemon juice
1 teaspoon fine sea salt
Preparation
Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
Recipe notes
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How to Use Harissa
This Tunisian spice paste is so hot right now (and always).
