Harissa (Arabic هريسة ) is a North African condiment of hot chili peppers and spicy associated with Tunisia, Libya, Algeria, and Morocco. Turn down the heat a little, add yogurt and other ingredients for a "harissa" sauce on potatoes, vegetables, and meats.
(Scoville heat units)
أخضر هاريسا صلصة الزبادي
/'akhdar harisa sulsat alzubadii /
Makes about 2 cups (480 ml)
1 cup (200 g) each chopped: cilantro and parsley
1/4 cup (50 g) chopped mint
1 poblano chile (also called ancho), seeded, stemmed, and chopped (a mild chili pepper)
2 serrano chiles, seeded, stemmed, and chopped (very spicy, substitute with green chilies or jalapeño)
2 garlic cloves
2 tsp. (9 g) ground cumin
1 tsp. (4,5 g) ground each: coriander and paprika
1 Tbs. (15 ml) organic lemon zest
1/4 cup (60 ml) each: organic lemon juice and olive oil
2 cups (5 dl) (dairy-free) plain yogurt
optional: red pepper flakes
١. Combine the herbs, chiles, garlic, spices, lemon zest and juice, and olive oil in a food processor.
٢. Pulse until well combined, but not puréed.
٣. Add the yogurt.
(Scoville heat units)
poblano chile (1000-1500) serrano chiles (15000-30000)
green chiles (350) jalapeño (5000-15000)
