Green Harissa
A fragrant, bright and hugely flavorful paste/sauce that hails from Tunisia and is present in many North African dishes on on happy tables the world over. This is my green version, that is made even quicker via the use of pickled jalapeños. You get both the acid and the peppers in one ingredient (an MKL trick) but you can, of course, use any and all fresh green chiles that you like.
Ingredients
2 tsp whole coriander seeds
2 tsp whole cumin seeds
2 cups cilantro leaves
2 cups parsley
2 scallions
1 tsp fresh minced garlic
½ salt (or to taste)
¼ cup pickled jalapeños
â…“ cup olive oil, plus more as needed
Instructions
- Put the cumin and coriander seeds into a dry skillet set over medium heat. Toast them, stirring occasionally, until fragrant; about 3 to 4 minutes. Transfer to a high-speed blender. Add the cilantro, parsley, scallions, garlic, salt, jalapeños, olive oil, and 2 tbsp water. Blend on the highest speed until very smooth. You want to make sure the seeds are very pulverized. You can add more/less of any ingredient to suit your taste/texture preferences.
- This harissa will keep, covered, in the fridge for up to three weeks.Â