Harissa is a flavorful spicy condiment, used for roasted vegetables, meat, fish or soups. Green Harissa is a real metabolism booster, healthy and vegan.
Harissa is an amazingly flavorful spicy condiment, which makes roasted vegetables, meat, fish, soups, and couscous taste great. Moreover, it can be used as a spread for bread or as a dip for anything you like (if you like spicy dips, of course). I also used it as a barbecue marinade, and it worked perfectly. Harissa comes from Tunisia, but good things spread very fast, and here I am 2.000 km away from Tunisia, enjoying this delicious metabolism booster.
Classic Harissa is red (made of chilli peppers), so it’s more spicy than the green one. Green Harissa is made of herbs, olive oil, cumin, coriander, chilli and garlic, which makes it really good for your health, and not too spicy. You can make it less hot by reducing the amount of chilli pepper. Oil and lemon juice are used for the more liquid consistency and for preserving the sauce. You can store it in the coldest part of your fridge for a really long time, unlike Harissa from the store. Don’t forget to cover the top with a good layer of olive oil before you put it in the fridge.
Check out the easy recipe below and make your own homemade green Harissa!
How to Make Green Harissa
Homemade Green Harissa Sauce
Ingredients
- 2 cloves garlic
- 1-3 chilli peppers
- 2 tablespoons chopped mint
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped parsley
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- 1 tablespoon olive oil + more to preserve the sauce
- 1 tablespoon lemon juice
Instructions
- Roast coriander and cumin seeds in a pan over medium heat for 2-3 min, stirring often, until fragrant. Set aside.
- Chop garlic cloves and chilli peppers, add chopped mint, cilantro, parsley, salt, olive oil, coriander and cumin seeds and blend it all in a food processor or blender until it is smooth. You can adjust the consistency by adding more olive oil, if you want.
- Enjoy!
Notes
Nutrition
Here is an idea of an amazing tomato soup you can make with Harissa. Do you use Harissa sauce in cooking? I would be happy to hear from you!
Greetings, Elena
Oh duh! Of course now I see the chiles in the picture! Thank you. I will try it first with dried. I always like to follow a recipe closely the first time – to see how its originator thought best – then I start experimenting. Grilling sounds great with this stuff – do you put the sauce on after – or do you brush with sauce before grilling? Hope you don’t mind ll my questions!
You can do both actually! Rub your meat/veggies before you grill them or serve harissa as a condiment. Please let me know how it turned out! I would appreciate your feedback 🙂
Can’t wait to make this green harissa sauce! One question: what kind of “chili peppers”? Fresh or dried? I’m guessing they should be green. Thinking fresh jalapeños – but your guidance would be very appreciated!
Thank you!
Hi Christine! Thank you for stopping by! I actually used dry chilies that are on the picture. But you can totally add jalapenos. You can start with one and add more if you like it hot 🙂
Hope you like the recipe! I almost forgot that I have it on the blog, so thank you for reminding me about it. I should definitely make it again to be ready for the grilling season! 😉
Thank you so much, Love your Green harissa sauce xx
Thank you, Rosemarie!
I’m loving all the sauce recipes! Harissa is a beauty, and your green harissa is a keeper for the books. Thanks, Elena!
You are most welcome! I’m happy that you like them! 🙂