Green Harissa

Cinco de Mayo - Side Dish

I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.

Brief

Prep 20 mins

Total: 20 mins

Servings: 40

Yield: 40 teaspoon-sized servings

Green Harissa

Ingredients

6 ounces bird's eye chiles

seeded and stems removed

12 cloves garlic

peeled

1 tablespoon coriander

ground

1 tablespoon ground cumin

1 tablespoon salt

1 tablespoon dried mint

½ cup chopped fresh cilantro

½ cup olive oil

Mangorita

Side Dish

Directions

Step 1

Place the chiles garlic ground coriander cumin salt mint and cilantro into a blender or food processor. If the mixture is too dry add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

Step 2

Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Nutritional Information

Green Harissa

Servings Per Recipe:40

Calories: 28.4

% Daily Value *

Protein: 0.2g

Carbohydrates: 0.9g

Dietary Fiber: 0.2g 1%

Sugars: 0.2g

Fat: 2.8g 4%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 85.6IU 2%

Niacin Equivalents: 0.1mg 1%

Vitamin C: 6.6mg 11%

Folate: 1.6mcg

Calcium: 5.8mg 1%

Iron: 0.2mg 1%

Magnesium: 2.1mg 1%

Potassium: 23.8mg 1%

Sodium: 175.7mg 7%

Calories From Fat: 25.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.