Accidental Locavore Recipe for Green Harissa

by Anne Maxfield on July 22, 2011

Accidental Locavore Green HarissaThe Accidental Locavore loves harissa, a spicy North African condiment, usually red, so when I saw this recipe in bon appétit for a green version, I had to try it. I used it to make merguez, but if you’re not into making sausage, use it for lamb or chicken. It would probably work really well on zucchini too. Makes ½ cup and adapted from bon appétit:

  • 1 cup fresh cilantro, roughly chopped ( I probably used 1 ½ cups because I love cilantro)
  • 1 cup spinach, roughly chopped
  • 1 garlic clove
  • 1 jalapeno or serrano chile, seeded
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ cup olive oil
  • Kosher salt to taste

Combine all ingredients except salt in a food processor or blender and process until smooth. Add salt to taste and check seasonings for taste. If it’s too spicy, add more spinach, cilantro and a little more olive oil. Serve and enjoy.

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