Spicy Green Harissa is a vibrant and intensely flavorful condiment inspired by the bold culinary traditions of North Africa, particularly Tunisia. Rooted in the classic red harissa—a fiery paste made from red chilies, garlic, and spices—this green version takes a fresh and modern approach. Bursting with herby brightness from coriander and parsley, combined with the warmth of toasted spices, it offers a delightful blend of heat, acidity, and earthy depth. It’s an exciting way to breathe new life into your kitchen repertoire.
The original harissa has been a staple in North African cuisines for centuries. Traditionally, it’s used as a dip, a marinade, or an enhancement to soups, stews, and tagines. The red variety, known for its robust and smoky heat, reflects the abundance of dried chilies available in these arid regions. However, the culinary influence of the Maghreb region has reached a global scale, inspiring chefs and home cooks to reimagine this versatile paste to suit modern tastes. Spicy Green Harissa exemplifies this evolution.
This recipe uses fresh green chilies rather than dried red ones, giving it a fresher, grassier character with a medium level of heat that can easily be adjusted. By incorporating abundant amounts of fresh coriander and parsley—a nod to the Mediterranean’s love for herbs—the paste develops layers of brightness that pair beautifully with its bold heat and earthy spices. The addition of freshly toasted and ground cumin and coriander lends an aromatic backbone, drawing on the traditional spice blends characteristic of Berber cuisines.
Lemon juice provides a tangy punch, enhancing the paste’s freshness while balancing the richness of extra virgin olive oil. These acidic and fatty notes not only preserve the vibrant green color of the paste but also give it a luscious, emulsified texture that coats everything beautifully, whether you’re stirring it into soups, tossing it with roasted vegetables, or spreading it on sandwiches.
Another valuable aspect of this recipe is its versatility. Spicy Green Harissa is customizable to suit individual preferences. For a less fiery version, you can deseed the chilies or opt for milder varieties. Alternatively, for a more intense and smoky depth, the chilies can be roasted before being blended into the mix. The garlicky, herby paste stores well in the refrigerator for up to two weeks, making it a convenient addition to many meals.
This reinterpretation of harissa is particularly great for modern cooks who appreciate clean, fresh flavors married with global influences. A spoonful of this green harissa can elevate even the simplest dishes—try tossing it into cooked pasta, dolloping it on roasted meats, or spooning it into grain bowls.
Ultimately, Spicy Green Harissa is more than just a condiment; it’s a celebration of North African heritage reimagined for contemporary palates. Whether you’re a seasoned harissa lover or a first-time experimenter, this vibrant green version is sure to become a staple in your kitchen, adding a fresh, fiery zing to everyday dishes. Perfectly marrying tradition with innovation, it embodies the creativity and adaptability of global cuisine.
Spicy Green Harissa
Ingredients
- 2 cups fresh coriander leaves loosely packed
- 1 cup fresh parsley leaves loosely packed
- 2 medium green chilies medium heat, roughly chopped
- 3 cloves garlic roughly chopped
- 1 teaspoon ground cumin freshly toasted and ground for best flavor
- 1 teaspoon ground coriander freshly toasted and ground for best flavor
- 1 teaspoon sea salt
- 2 tablespoons fresh lemon juice
- ½ cup extra virgin olive oil high-quality for best results
Instructions
- Combine coriander leaves, parsley leaves, green chilies, garlic, ground cumin, ground coriander, and salt in a food processor.
- Pulse until a coarse paste forms, scraping down the sides as needed.
- Add the fresh lemon juice and pulse to mix.
- With the machine running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Transfer to a sterilized jar and store in the refrigerator for up to two weeks.
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