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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of