Sara's Green Harissa
INGREDIENTS
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2 ½ cups washed and coarsely chopped escarole
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1 cup washed baby arugula leaves
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1 poblano pepper, seeds and stem removed
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1 to 2 serrano peppers, seeds and stems removed
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¼ cup chopped cilantro (I like to use the stems)
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2 tablespoons coarsely chopped mint
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1 medium to large clove garlic
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2 green onions, roots discarded
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zest of 1 large lemon (2-3 teaspoons)
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1 ½ tablespoons lemon juice, plus more to taste
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1 tablespoon ginger juice (from a medium-sized ginger root)
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¾ cup olive oil
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1 ½ teaspoons ras el hanout (or sub ½ t cumin, ½ t coriander, ¼ t ground ginger, and ¼ t black pepper)
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½ teaspoon fine sea salt, plus more to taste
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ice cubes
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