Recipe of Emerald Green Arborvitae Hedge Pictures

Green Harissa

These trees are also known as 'smaragd' after their danish origins.

Recipe Summary 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.

Ingredients | Emerald Green Arborvitae Hedge Pictures

6 ounces bird's eye chiles, seeded and stems removed

12 cloves garlic, peeled

1 tablespoon coriander, ground

1 tablespoon ground cumin

1 tablespoon salt

1 tablespoon dried mint

½ cup chopped fresh cilantro

½ cup olive oil

Directions

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.

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.

Info | Emerald Green Arborvitae Hedge Pictures

prep: 20 mins total: 20 mins Servings: 40 Yield: 40 teaspoon-sized servings

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