Make Ahead
Sara's Green Harissa
Popular on Food52
59 Reviews
Hilary G.
August 9, 2013
A total favorite of mine! I serve it to most all of my guests. Just note, it does not freeze well in my experience.
rebekahnicky
June 13, 2013
this looks amazing. how long does it last? seems like alot is there a way to preserve it?
cant wait to make it tonight
cant wait to make it tonight
hardlikearmour
June 13, 2013
It keeps at least a week refrigerated. I think it would freeze well, but haven't tried it. One of my favorite uses for it is as a dressing for panzanella which sucks up a good amount of it.
pamelalee
June 11, 2013
What a wonderful blend of flavors! We enjoyed the harissa over grilled salmon, chicken, and roasted asparagus. The recipe made enough for another meal plus a couple portions to freeze. I highly recommend it!
ksmeadowlark
June 5, 2013
I cannot find escarole, what do you think of kale as a substitute? Or can you make a better suggestion for a sub? Can't wait to try this, it is gorgeous!
hardlikearmour
June 5, 2013
The kale might work, but I've not tried it. I think something a bit more tender would be a better option. Something a little bitter, but not crazy bitter -- maybe a mix of young dandelion greens or endive and romaine. I think romaine alone would work pretty well.
TheWimpyVegetarian
June 4, 2013
OH! And congrats on being recipe of the day. Well-deserved (as always) !
TheWimpyVegetarian
June 4, 2013
WOW! Sarah, this looks amazing. And it certainly travels the world between the escarole, ginger and ras el-hanout (one of my all-time favorite spices). I can't wait to try it !!!!
hardlikearmour
June 4, 2013
Thanks! It's pretty tasty stuff -- it makes a great dressing for panzanella.
HCR
November 15, 2012
Thank-you! This I found literally brilliant. I had to leave out garlic and onions, so I added more of the other spices to taste and added half of a lemon, peel and all. Your Green Harissa cannot not work!
hardlikearmour
November 15, 2012
Thank you! I was surprised at how much my husband and I liked it, so I'm glad you've had the same experience. It is very versatile, and I'm glad you tweaked it to your taste!
ianwalk
September 30, 2012
you rock like armor! i never cease to be amazed by your culinary creativity.
fiveandspice
September 28, 2012
Congratulations Sara! What an awesome all purpose condiment. I love this!
BlueKaleRoad
September 27, 2012
I love this recipe! My taste buds are dancing. Congratulations!
hardlikearmour
September 27, 2012
Thank you, BKR! That's a very good description - wish I could rename it "Dancing Tastebud Harissa"!
Midge
September 27, 2012
This is ingenious, hla. Congratulations!
hardlikearmour
September 27, 2012
Thank you, Midge! I can't take credit for the ingenuity, just my tinkering with it!
meganvt01
September 27, 2012
Congrats HLA! A stunning recipe, can't wait to try it.
hardlikearmour
September 27, 2012
Thanks much, megan! The color is pretty spectacular, and the flavor is not bad either ;-)
EmilyC
September 27, 2012
Congrats HLA -- I'm honored to be in the finalist circle with you! Your recipe is a beauty and I can't wait to try it!
susan G.
September 14, 2012
The button is back, and it works. Now on the right below the recipe (the 'article' says it's on the opposite corner). Make shopping list, get going!
susan G.
September 27, 2012
This was a wonderful sensual experience! My chiles were weak, so I amped up the heat (in order to reach a probable level), and no added water next time -- the escarole must have been very juicy! I'm trying it with everything, and everything seems to like it -- like an omelet, a burger, sauteed veggies -- all happy combinations. Congratulations!
hardlikearmour
September 27, 2012
I'm thrilled you like it and have found so many uses for it! My blender is pretty puny, so I probably need more water than average to get it to blend.
mrslarkin
September 12, 2012
looks crazy gorgeous and sounds so delicious. Well done, hla!
hardlikearmour
September 12, 2012
Why thank you, mrslarkin! I got lucky with some good natural light for the photo.
gingerroot
September 11, 2012
I love the idea of a green harissa and I’m betting it is as delicious as it is beautiful (what a lovely shade of green!). I can't wait to try this.
wssmom
September 7, 2012
I need to make this immediately!!!
hardlikearmour
September 7, 2012
I'd love to hear your opinion if you make it. My husband and I are big fans.
aargersi
September 7, 2012
Yum - this sounds great! And your photo is fantastic. And yeah, I would just dump every pepper I ever met in there. Asbestos mouth. This might have to make pals with some lamb chops this weekend!
hardlikearmour
September 7, 2012
Thanks, aargersi! With 2 serranos it's got a medium heat level - that's if you eat a spoonful. When you use it as a sauce as recommended, it's just pleasantly warm. You'd definitely want more hot peppers in there. Maybe even sub out an Anaheim for the poblano. I bet it would be perfect with lamb - the freshness would play well with lamb's gaminess.
aargersi
September 9, 2012
Yep I was right! Delicious with lamb! I made it last night and I used two whole GIGANTIC serranos, I put them in seeds and all - love it! I am going to take the rest to a picnic lunch Wednesday and serve it wiith baked tofu lettuce wraps. Yum!!!
hardlikearmour
September 9, 2012
That's awesome! I used some for a pretty stellar panzanella - stale green olive levain & baguette, with a mix of tomatoes, sliced mild chorizo, and Tomme cheese. It also makes a great meat sandwich spread.
EmilyC
September 7, 2012
Oh wow -- this sounds amazing! I'd LOVE to have a little jar of it in my fridge to use for all of the above suggestions! How long do you think it keeps? Can't wait to try it!
hardlikearmour
September 7, 2012
Thanks, EmilyC. Good question on the storage. I'll keep you posted. I haven't had any around for more than a few days, but I'll purposely set some aside to get a better idea of longevity.
hardlikearmour
September 12, 2012
I have a bit of the harissa that I made a week ago left, and it is still good, so it keeps at least a week.
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