Green Harissa

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 28 Calories

Ingredients

• 1 tablespoon salt
• ½ cup olive oil
• 1 tablespoon ground cumin
• ½ cup chopped fresh cilantro
• 12 cloves garlic, peeled
• 1 tablespoon dried mint
• 6 ounces bird's eye chiles, seeded and stems removed
• 1 tablespoon coriander, ground

Recipe Instructions

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.