GREEN HARISSA

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Green Harissa image

Provided by Soa Davies

Categories     Sauce     Side     Vegetarian     Low Cal     Hot Pepper     Healthy     Low Cholesterol     Vegan     Jalapeño     Cilantro     Parsley     Chile Pepper     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 10

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

Steps:

  • 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.

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