Green Harissa Paste
April 12th, 2025
Prep Time: 30 minutes
Cook Time: 0:00
A single serving (about 1
ounce) contains about 40 calories
Green Harissa paste is much milder than the traditional Tunisian red cousin. Green Harissa is similar to Chimichurri, but with a little added heat. This versatile flavorful paste can be used to flavor white meat and fish, or as a flavor enhancer for vegetables.
Ingredients:
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1 dried Ancho Chile
1 Ounce Italian Parsley, removing the larger stems
1 Ounce Cilantro, removing the larger stems
1/2 Ounce Mint, removing the larger stems
4 Garlic Cloves, minced
2 Teaspoons Ground Coriander
2 Teaspoons Smoked Sweet Paprika
1 Teaspoons Ground Cumin
1 Teaspoon Caraway Seeds, roasted and ground
1/2 Teaspoon Salt
1 Large Lemon, juiced
2 Tablespoons Extra Virgin Olive Oil
Directions:
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Place the Ancho Chile in a medium bowl and cover with near-boiling hot water.
Cover and set aside for half an hour while the Chile re-hydrates.
After the Chile become soft and pliable, drain the water. Remove and discard the stem and seeds.
In a blender, add the Parsley, Cilantro, Garlic, Lemon Juice, Paprika, Coriander, Cumin, Salt, and the Ancho Chile.
Pulse until well chopped.
Move to a medium mixing bowl.
Whisk in the Olive Oil, mixing by hand.
Serve at room temperature.
Store refrigerated, in an air-tight container, up to 1 month.
