Next, add the toasted seeds along with the remainder of the ingredients to a food processor.
What is Green Harissa?
Green harissa is a chili paste made with roasted peppers, oil, green herbs, lots of spices and a smattering of other potential ingredient, like onion and garlic paste. Like any such recipe, you’ll find variations from region to region, and from cook to cook, but the results are basically the same - a wonderful condiment used to add flavor to so many different recipes. There are versions without chili peppers, or that incorporate only mild peppers, though I love mine with a bit of spice and heat, as you might expect. You can, of course, customize it to your own preferences, and I’ll discuss that in the recipe tips section below. But first… Let’s talk about how we make green harissa, shall we?
Cumin Seeds. Or use ground. Coriander Seeds. Or use ground. Smoked Paprika. Ground Cardamom. Fresh Spinach Leaves. Fresh Parsley Leaves. Jalapeno Peppers. Chopped (or use serrano peppers for a spicier version). Scallions. Roughly chopped. Garlic Cloves. Crushed. Lemon Juice. Lemon Zest. Sea Salt. Olive Oil.
Finally, process until smooth. You’ll achieve a consistent yet slightly chunky mixture here, depending on how much oil you prefer to use in your own recipe. With mine, you can see it is consistent yet just slightly textured. That’s it, my friends. Very easy to make, isn’t it? It’s just gathering up a few ingredients and processing them up in a food processor. No cooking required, other than toasting some seeds in a dry pan. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Herbs. I’ve used spinach and parsley for my recipe, but consider other green herbs, like cilantro or mint. You can make it with basil, which isn’t normally used in North Africa, but this is your recipe now. Use any green herbs you’d like and see how you like it. The Chili Peppers. I’ve used jalapeno peppers for a friendly low level of heat and spiciness, though you can easily adjust it to your liking. If you’d like a no-heat version, either omit the jalapenos or use a green bell pepper instead, or something with very low heat, like an Anaheim pepper or cubanelle pepper. If you’d like to up the heat, go with serrano peppers, which have a nice level of heat. You CAN make this with hotter peppers. You’ll get great heat with habanero peppers (yes, and idea for using your unripe green habaneros) or even superhot chili peppers. The Oil. Olive oil is great for this, but try other flavorful oils that you love, like chili oil or avocado oil. Additions. Bring in other fresh ingredients that might compliment your green harissa. Some ideas include chopped sweet onion or shallots, roasted garlic instead of raw, spicy chili powder or flakes, or others that you enjoy.
Finishing Sauce. Green harissa is great as a finishing sauce for any grilled or roasted meats, like lamb, beef or chicken. It is particularly flavorful on fish. Vegetables. Spoon it over roasted or grilled vegetables to add more interest to the resulting flavors, as some vegetables can be rather boring on their own. Rice or Couscous. Also, swirl it into rice or couscous that you’re serving as a side or a bed for your proteins. Soups. Swirl some into your soups or stews for extra flavor explosion. Marinade. Use it to marinade fish, chicken, pork, beef, even vegetables before cooking.
That’s it, my friends. I hope you enjoy your green harissa. I love this stuff. It’s such a great recipe, always nice to have around in my refrigerator, and super easy to whip together quickly for fast meals. Let me know how you like it, and how you wind up using your green harissa.
Recipes Similar to Green Harissa
If you like green harissa, try these other chili paste condiments that are very similar:
Homemade Harissa (the red chili paste) Harissa Sauce Zhug Chermoula Sambal Oelek Green Chimichurri (Chimichurri Verde) Red Chimichurri (Chimichurri Rojo) Salsa Verde How to make Chili Paste from Fresh Peppers
