Algiers Green Heat Harissa

Introduction to Algiers Green Heat Harissa

Algiers Green Heat Harissa is a vibrant and flavorful twist on the traditional red harissa paste commonly found in North African cuisine. Known for its unique blend of herbs and spices, this green version boasts a fresh and zesty profile, ideal for those who love a bit of heat with a herby kick. Originating from the bustling markets of Algiers, this condiment is a staple in many Algerian households. It offers a taste of Mediterranean essence combined with a touch of North African heat, making it the perfect accompaniment to a variety of dishes.

A Brief History of Harissa

Harissa has its roots in Tunisia but has since spread across North Africa and the Middle East, each region incorporating its own local ingredients and traditions. While the red harissa is made primarily with dried red chilies, the green version uses fresh, green ingredients that capture the spirit of springtime in the region. This adjustment to the recipe reflects the adaptability and ingenuity of home cooks in Algiers, where seasonal produce often dictates culinary practices.

Ingredients for Algiers Green Heat Harissa

• Green Chilies - 10 fresh, preferably medium-hot varieties
• Garlic - 4 cloves, peeled
• Fresh Cilantro - 1 cup, packed
• Fresh Mint - 1/2 cup, packed
• Lemon Juice - from 2 lemons
• Olive Oil - 1/2 cup
• Cumin - 1 teaspoon, ground
• Coriander - 1 teaspoon, ground
• Salt - to taste
• Black Pepper - to taste

Preparation of Algiers Green Heat Harissa

Step 1: Preparing the Chilies

Begin by carefully washing the green chilies. Remove the stems and, if desired, the seeds for a milder heat. Alternatively, leave the seeds in for a spicier paste. Chop the chilies into rough pieces to make them easier to blend.

Step 2: Blending the Ingredients

In a food processor or blender, combine the chopped green chilies, garlic cloves, fresh cilantro, and fresh mint. Add the lemon juice, olive oil, cumin, and coriander. Blend the mixture until it reaches a smooth but slightly chunky consistency. You may need to scrape down the sides of the blender a few times to ensure everything is well incorporated.

Step 3: Adjusting the Seasoning

Taste the harissa and add salt and black pepper to your preference. If you prefer a hotter sauce, additional chopped green chilies can be blended in.

Step 4: Letting the Flavors Meld

Transfer the harissa to an airtight jar and let it sit for at least an hour before use, allowing the flavors to meld. For a deeper flavor, let it rest overnight in the refrigerator.

Cooking with Algiers Green Heat Harissa

Pairing Suggestions

This harissa is exquisitely versatile, adding a punch of flavor to grilled meats, roasted vegetables, or even a simple platter of cheeses. It can be used as a marinade, a topping, or stirred into soups and stews for an additional layer of flavor.

Grill Marinade

Use the harissa as a marinade for chicken or lamb before grilling for a spicy, aromatic taste profile synonymous with Mediterranean BBQ.

Condiment

Serve on the side of couscous or roasted vegetables for a robust, spicy accompaniment that highlights the natural sweetness and earthiness of these dishes.

Storing Algiers Green Heat Harissa

The harissa can be stored in its airtight container in the refrigerator for up to two weeks, making it a convenient ingredient to have on hand.