Spicy Green Harissa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields: MAKES ABOUT 1 1/2 CUPS
Ingredients
2 tablespoons cumin seeds or 1 teaspoon dried cumin
1 cup fresh cilantro
1/2 cup parsley
2 jalapenos, seeded if desired (or leave in just a few seeds)
2 green onions
1 clove garlic, minced or grated
1/3 cup green olives (optional, these are not traditional)
1/2 teaspoon salt
1/2-3/4 cup olive oil
juice of 1 lemon
Instructions
Lightly toast the cumin seeds in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool.
Add the seeds to a food processor or high powdered blender and purée the seeds with the cilantro, parsley, jalapeños, garlic, green onions, green olives (if using), olive oil, lemon juice, and salt until smooth. Store in a sealed glass jar or container.
* Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
From halfbakedharvest.com