The Best Ever Green Harissa Recipe

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We live in a wonderful world of spices herbs and seasonings, including green harissa; a North African condiment made of jalapeño peppers and spices. This is one of my favorite sauces. Harissa, pronounced “ha-riss-ah”, is a Moroccan condiment that is actually from Tunisia and is a version of Sriracha with another layer of flavor created from herbs and spices.

 There is a difference between “hot” and “spicy” food.

You will always find a selection of hot sauces in my refrigerator. Each one has a different level of heat.
Some are very pleasant and give that little kick, while others will give you tunnel vision and tears will run down your cheeks. Currently, I have a hot sauce in my refrigerator called “xxxextra chili habanero”, my recommendation is for you to stay away from this one. Hot will burn and spicy will have a mellow pleasant heat that adds tons of flavor.  Spicy food has a perfect mild kick to it, so you can still enjoy all the flavors and ingredients in the dish.

Make your harissa and play with flavors and heat.

If you’re a fan of mellow heat and great flavor, you need to try the green harissa recipe. Once you’ve tasted it, you will be a fan. Whenever you want a little heat in your life, you will reach for the jar of harissa. There are plenty of high-end store-purchased harissas out there, however, making your own is extremely easy to do.

Green Harrisa is a serious condiment that I like to use as a sandwich spread, add to roasted vegetables, use as a rub for meats and fish, or spoon over scrambled eggs, rice, and pasta to enhance flavor.

Explore and see what kind of pepper you like

The heat can be varied according to the type of chili pepper used in the making of harissa. This recipe is using three de-seeded jalapeños and one jalapeño with seeds, creating a milder version. If you want a hotter version, use only jalapeños peppers with the seeds, I promise you will know the difference.

If you want it even hotter, use serrano chilies. They are about twice as hot as jalapeño peppers. Experiment with peppers using different kinds, like a Serrano or try a Thai pepper, they are small in size but big in heat.

Moroccan cooking:

is all about spices and flavor. That can be said about every cuisine, but at the end of the day, it has more to do with what you do with the spices than anything else. It’s amazing what spices can do if used right.  A pinch of this, a pinch of that and you’ll discover it’s really all about a few ingredients that can make the difference in a great meal. Green harissa is a mixture of healthy ingredients like jalapeños, garlic, olive oil, and spices.  Hot peppers are proven to have many health benefits. They contain a compound called capsaicin, which is thought to provide pain relief and cancer-protective effects.

green Harissa

The Best Ever Green Harissa Recipe

Chef Norbert
If you're a fan of mellow heat and great flavor, you need to try the green harissa recipe. With the green harissa, I created a Feta sandwich spread that adds a great flavor profile. You can add it to any sandwich or use it as a dip.  Enjoy!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Moroccan
Servings 16 servings
Calories 61 kcal

Ingredients
 
 

Instructions
 

Prepare the ingredients

  • Clean parsley, and cilantro, and wash under running water to remove any dirt. Rinse jalapeño peppers, cut them in half lengthwise, and remove the seeds. I keep 1 jalapeño with the seeds to give the harissa a little more kick. Trim and clean green onions.

Make the Harissa

  • Place olive oil, jalapeños, cilantro, sea salt, cumin powder, garlic, green onions, juice, and zest of lemon in a food processor and blitz into a smooth thick paste or finely chop everything by hand and mix together.
    3 each jalapeños, 1 bunch cilantro, 1 bunch flat-leaf parsley, 1/2 cup extra virgin olive oil, 1 each garlic, 1/2 each lemon, 2 each spring onions, 1/4 tsp cumin, ground, 1/4 tsp coriander, ground, 1 pinch sea salt
  • If possible, let stand for approximately 12 hours before using, to allow the flavors to develop. Transfer to a sealable container and top with a thin layer of olive oil. Store covered in the refrigerator for up to 2 weeks.

Chef Notes

Chefs Tips:
Ingredients for green Harissa Spread
  • 4 ounces Feta cheese
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons green Harissa
  • 1/2 cup plain Greek yogurt
 
  • Make Harissa Spread: In a food processor combine the feta, olive oil, and green harissa. Pulse the mixture. Add the Greek yogurt and pulse just to blend until smooth. Add more harissa, if you like.

Nutrition

Serving: 1tbsp | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Condiment, Harrisa,
Tried this recipe?Let us know how it was!

Join the Conversation

  1. Heidi K Mayer says:

    This is truly THE BEST harissa sauce I’ve ever made or tasted. It’s so fresh and vibrant, with complex flavor but nothing overpowering. It elevates everything you put it on. My favorite so far has been left-over pork roast, with sauteed onions and peppers, on a sandwich bun with the harissa sauce on top. SO DELICIOUS!

    1. Norbert Author says:

      Heidi, das ist wunderbar. Thank you for the kind words.
      Harissa is a great condiment to have on hand. It’s so versatile – you can use it in so many dishes. Enjoy!

  2. I’m in Chicago, it’s the first really nice day of Spring, I made this FABULOUS Green Harissa and it will be slathered on whatever (chicken, pork, steak or maybe salmon) I put on the grill tonight. I put in the seeds from a whole jalapeño rather than half, but otherwise exact and it’s just so good!

    1. Norbert Author says:

      Tim thank you for your kind feedback. I agree, once you’ve tasted the green harissa, you will be a fan.
      I hope you get many uses out of the recipe and you will be able to enjoy it during the grilling season.

  3. Great harissa recipe, thanks. You need to revise step 2 to include the olive oil. I toasted and ground whole cumin and coriander, but otherwise followed this to a “t” and its just right

    1. Norbert Author says:

      I am glad you enjoy the Harissa and thank you for the step 2 feedback

5 from 1 vote (1 rating without comment)

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