Born in Tunisia, red and green harissa have since become a staple in Moroccan cooking as well as a highly appreciated condiment all over the globe for its potent savoury-spicy flavours.
Green harissa is a lighter, spunkier take on traditional North African red harissa. The green colour and zesty herbaceous flavour are what gives this hot sauce a fresher feel making it suitable for everyday spice cravings. It is great for dipping fries and veggies as well as preparing stews and curries; a little bit goes a long way to give a quick lift to any dish. Made with common pantry essentials such as peppers, cilantro and garlic, it is easy and convenient to whip up at the last minute or ahead of time. Have a jar in your fridge for an impromptu fabulous dinner anytime.
Enjoy this recipe of some traditional cuisine from Morocco:
GREEN HARISSA RECIPE INGREDIENTS
8 Serrano peppers, stems and seeds removed
1 medium bunch cilantro, thick stems removed
4 garlic cloves
½ cup olive oil
1 tablespoon white vinegar
1 teaspoon ground cumin
- Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth.
- Add the cumin and salt, and pulse again a few times to combine.
- Transfer to a jar and top with a thin film of olive oil.
- Close the jar tightly and refrigerate. It will keep for up to 6 weeks.
*Makes about 1 cup.
The original article appeared on Dinners & Dreams.