Peden & Munk
Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.
Recipe information
Yield
Makes about 2 cups
Ingredients
½
onion, halved
1
tomatillo, husk removed, rinsed
1
jalapeño, halved, seeds removed from 1 half
4
garlic cloves, peeled
1
tablespoon plus ½ cup olive oil
2
cups cilantro leaves with tender stems (from about ½ bunch)
2
cups parsley leaves with tender stems (from about ½ bunch)
2
cups trimmed arugula
2
tablespoons white wine vinegar
1
tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toss onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12–15 minutes. Let cool.
Step 2
Purée vegetables in a food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining ½ cup oil until smooth; season with salt and pepper.
Step 3
Do Ahead: Harissa can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Per 1 Tbsp.: Calories (kcal) 35 Fat (g) 4 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0