Green Harissa

June 7, 2015
Spring, Dips and Salsas, B-Team Recipes

Use this harissa with grilled meats or fish, or to make colorful pickled egg tartines with hummus and green harissa

1 teaspoon coriander seed, toasted and ground
1 teaspoon fennel seed, toasted and ground
1 teaspoon cumin seed, toasted and ground
1 teaspoon caraway seed, toasted and ground
1 poblano pepper, roasted, peeled and seeded
3 serrano chiles, seeded
2 garlic cloves
1 cup parsley leaves
1 cup cilantro leaves
½ cup mint leaves
Kosher salt
Freshly ground black pepper
½ cup extra virgin olive oil

Place all ingredients in food processor and pulse to combine. Process until thoroughly pureed to a paste-like consistency. Be careful not to over-process as “greens” will start to blacken. Store in a container with a tight-fitting lid and refrigerate until ready to use. If stored correctly, the harissa will last for a week.