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CONDIMENT - Green Harissa
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| Green Harissa | |
| FOOD&WINE SERVINGS: MAKES 1 CUP STAFF-FAVORITE ~ ~ ~ 1/2 packed cup baby spinach leaves 1/2 packed cup flat-leaf parsley leaves | |
| 1 teaspoon | smoked paprika |
| 1/4 teaspoon | ground cumin |
| 1/8 teaspoon | ground cardamom |
| 1 1/2 teaspoons | ground coriander |
| 2 small | jalapeños, seeded and coarsely chopped |
| 2 | garlic cloves |
| 1/2 teaspoon | finely grated lemon zest |
| 1/2 teaspoon | finely grated orange zest |
| 2 tablespoons | fresh lemon juice |
| 1 tablespoon | fresh orange juice |
| 6 tablespoons | extra-virgin olive oil |
| Salt | |
| freshly ground pepper | |
~ ~ ~
In a blender, pulse the spinach, parsley, paprika, cumin, cardamom, coriander, jalapeños, garlic, lemon zest, orange zest, lemon juice and orange juice until the greens are chopped. With the machine on, add the oil and puree. Season with salt and pepper.
MAKE AHEAD The harissa can be refrigerated for up to 5 days.
FROM A LESSON IN PERSIAN FOOD
PUBLISHED JUNE 2011
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