Time: 25 minutes Yields: 24 servings
Recipe By: Bon Appetit
Green harissa is a north african herb and chili paste with a big, spicy, zesty, fresh flavor. It is a perfect spread on sandwiches, used to marinate shrimp or chicken, tossed into roasted vegetables, or served on top of eggs. There are a lot of possibilities, so experiment and enjoy!
Ingredients
- ½ onion, halved
- 1 tomatillo, husk removed and rinsed
- 1 jalapeno, halved and seeds removed from one half
- 4 garlic cloves, peeled
- 1 TBSP + ½ cup olive oil
- 2 cups cilantro with stems
- 2 cups parsley with stems
- 2 cups arugula
- 2 TBSP white vinegar
- 1 TBSP finely grated lemon zest or 1 TBSP chopped preserved lemon
- Salt and pepper to taste
1. Heat oven to 350 degrees. Toss onion, tomatillo, jalapeno and garlic in 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12 to 15 minutes. Let cool.
2. Place vegetables in a food processor along with cilantro, parsley, arugula, vinegar, lemon zest and remaining ½ cup of oil. Puree until smooth. Cover and refrigerate for up to 3 days.