Wednesday, March 13, 2013

Green Harissa Sauce

Harissa sauce is common in Moroccan cuisine and is often used to flavor couscous and vegetable dishes.  This common spicy sauce is usually made with red hot chili peppers.  This milder green version uses Jalapeno peppers and plenty of parsley and cilantro to dampen the spice.

It makes a great side dish to roasted vegetables, seafood and of course couscous dishes.

Prep Time: 5-7 minutes
Special Tools: Food Processor


2 Tablespoons Cumin Seeds
1 Tablespoon Coriander Seeds
3 Jalapeno Peppers
2 Green Onions
1 Garlic Clove
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parsley
1/2 Cup Cilantro
1/4 Cup Lemon Juice
1 teaspoon Sea Salt

Step 1:  On small skillet, lightly toast the cumin and coriander seeds over medium heat stirring frequently until fragrant (about 2-3 minutes).  Set aside and let cool.

Step 2: Using a food processor, puree the seeds, with jalapenos, green onions, garlic, olive oil, parsley, cilantro, lemon juice and salt until it is a smooth paste.

Serve as a side dish to flavor couscous dishes or roasted vegetables.  Also works well with fish or shrimp.  This sauce can be stored in the refrigerator in an airtight container for about a week.

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