Green Harissa

Name: Green Harissa
Yield: Makes 1½ cups [330 g]
Cuisine: American
Ingredients: 2 Tbsp extra-virgin olive oil; 5 tomatillos, husked and halved; 3 jalapeño chiles, roughly chopped; 2 shallots, roughly chopped; 2 garlic cloves, sliced; Kosher salt; Freshly ground black pepper; ½ cup [15 g] chopped fresh cilantro; ½ cup [15 g] chopped fresh flat-leaf parsley; 1 Tbsp white wine vinegar; 2 Tbsp fresh lime juice; ¼ tsp coriander seeds; ¼ tsp cumin seeds

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I love this stuff. It’s a riff on Mexican salsa verde, but with North African spicing. Although it’s good on almost any grilled vegetable or fish, it’s even better with chicken.

Ingredients

¼ tsp cumin seeds
¼ tsp coriander seeds
2 Tbsp

Americas
Europe
United States
Italy
Mexico
Condiment
California
North Africa
Vegan
Gluten-free
Mediterranean
Central America
Venice

Method

In a small, dry frying pan over medium heat, toast the cumin seeds and coriander seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In the same frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the tomatillos, jalapeños, shallots