Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe. The original recipe uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing them with green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.

Coming cooking class Hatching the Hatch — August 12, 10:30 am.

Green Harissa
Green Harissa

Green Harissa with Hatch

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Condiment
Cuisine: Middle Eastern, Southern
Keyword: condiment, harissa, hatch green chili pepper, recipe, vegetables
Servings: 2 cups


  • 4 each green tomatoes
  • 2 each poblano pepper
  • 3 each Hatch green chili peppers
  • 3 cloves garlic
  • 1 oz scallions
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp caravai seeds
  • 1 1/2 tbsp olive oil
  • 1 tbsp key lime juice
  • 1/2 tsp kosher salt


  • Score green (unripe) tomatoes and place them under the broil for a few minutes. Peel the skin. Quarter tomatoes and roast 350F for 30 minutes.
  • Char poblano and hatch. Peel, remove seeds and veins.
  • Dry-toast the seeds and grind to a powder.
  • Coarsely chop and blend all ingredients until smooth. Store in a sterilized jar in the fridge for up to 1 week.