Description
Green Harissa is a North African condiment made with green chilies, spices and fresh herbs. It’s bright, herby and spicy, perfect for drizzling over veggies, soups, grilled meats or grain bowls to add punchy flavor. Vegan, GF.
Ingredients
Units
Scale
- 1 cup (packed) Italian parsley or cilantro ( a combination is nice)
- 1-2 garlic cloves
- 1/2 to 1 whole jalapeño, sliced
- 1/2 teaspoon smoked paprika, more to taste
- 1 teaspoon coriander (or cumin)
- 1/2 teaspoon salt, more to taste
- 1 cup plain yogurt (or silken tofu, or sour cream- see notes )
Instructions
- Pulse in food processor. Place all ingredients except yogurt in a food processor. Pulse repeatedly until finely chopped. Add yogurt, pulse again until combined, but not too smooth. Taste, adjust salt and heat.
- Or use a blender. You can also blend all ingredients in a blender but note that yogurt will get a little runny. It will firm up some in the fridge. It still tastes good, but with a thinner consistency.
Notes
You can swap out sour cream or silken tofu for the yogurt.
If making with silken tofu– blend it in a blender and add 2 tablespoons olive oil, increase the salt to taste, and add a squeeze of lemon or lime or a splash of apple cider vinegar.
Leftovers will keep up to 5 days in the fridge.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 26
- Sugar: 1.9 g
- Sodium: 164.2 mg
- Fat: 1.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 2.8 g
- Fiber: 0.6 g
- Protein: 1.4 g
- Cholesterol: 4 mg
