Green Harissa recipe

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Ingredients

6 ounces bird's eye chiles, seeded and stems removed
12 cloves garlic, peeled
1 tablespoon coriander, ground
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon dried mint
½ cup chopped fresh cilantro
½ cup olive oil

Nutrition Info

28.4 calories
carbohydrate: 0.9 g
cholesterol: : -
fat: 2.8 g
fiber: 0.2 g
protein: 0.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 175.7 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

  2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Recipe Yield

40 teaspoon-sized servings

Recipe Note

I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.

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