Green Harissa Recipe
Green Harissa
A delicious twist
This season my goal is to explore and test dips and sauces. In my kitchen, they have become such a game-changer. Especially in the heart of the season when time is so short, I am always looking for easy ways to make simple meals exciting. Try spooning this untraditional harissa over eggs, smashed fingerling potatoes, or use it to marinate shrimp… the options are endless.
Ingredients
½ onion | halved
1 tomatillo | husk removed, rinsed
1 jalapeño | halved
4 garlic cloves | peeled
1 tablespoon plus ½ cup olive oil
2 cups cilantro
2 cups parsley
2 cups arugula
2 tablespoons white wine vinegar
1 tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
Instructions
Step 1
Preheat oven to 350. In a bowl, toss together the onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil. Spread out evenly on a rimmed baking sheet. Roast, tossing once, until soft, 12–15 minutes. Let cool.
Step 2
In a food processor, add the roasted veggies along with the rest of the ingredients. Process until smooth. Taste. Season with salt.
Step 3
Let sit until cool. Best the next day.