Description
Green Harissa Sauce- a burst of North African flavor for buddha bowls, wraps, tacos, roasted veggies or whatever else you can think of! Vegan Adaptable! Gluten-free.
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
- 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.
- 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.
- You can swap out sour cream or silken tofu for the yogurt.
- If making the vegan version with silken tofu- blend it in a blender and add 2 tablespoons olive oil, increase the salt to taste and add squeeze of lemon or lime or splash of apple cider vinegar.
Notes
This will keep a week 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