Green Jalapeno Harissa Dip


Green Jalapeno Harissa Dip
Going Keto can be challenging when you run out of ideas. One way to breakthrough this challenge is to have an array of different sauces to make the same ingredient taste like a new invention.

This recipe contains no added sugars and is incredibly keto friendly. (Plus it's vegan, gluten-free and soy-free!)

I love Harissa paste and when I received these beautiful organic jalapeno, I was inspired to make a super spicy and flavourful harissa sauce in a green color. I thought by using raw Jalapeno, I would make a VERY spicy sauce... but this  miserably failed. To my surprise, raw Jalapenos are not that spicy. But they are very tasty. 

My intention was to make an eye-watering spicy sauce, but I never imagined how much "umami" this dip would contain. It's sour, tangy, creamy, crunchy and mildly spicy. 

In the end, I did manage to make a spicy dip, but not with Jalapeno. I had to use habanero, which I will share in another blog :) (WARNING! this will be really spicy!) 

WARNING: use gloves and NEVER touch your face after working with jalapeno. 

To avoid touching the peppers too much, I used this very handy tool:

Kai Select100 Vegetable Cutter & Spinner

It is a handheld manual food processor that can chop not only vegetables but nuts too. It also comes with a salad spinner to dry leafy greens. 


Green Jalapeno Harissa Dip
(Will make about 350g of dip, approx. 1 1/2 cup) 

120g, Fresh Jalapeno Peppers
100g, Sprouted Macadamia
100, Extra Virgin Olive Oil
4 Cloves, Raw Garlic
2 Tbsp., Lemon Juice
Organic Lemon peel from 1/4 lemon
1 Tbsp., Apple Cider Vinegar
1 Tbsp., Cumin, toasted
1/2 Tbsp., Caraway Seeds, Toasted
1 tsp., Smoked Paprika
1 tsp., Natural Salt

Tools that might be useful to make this recipe
Vita Craft Light Premium Red Frying Pan 20cm
Kai Select100 Vegetable Cutter & Spinner
Vitamix Blender 


  1. Toast the spices in a frying pan till the flavors are enhanced. Set aside.
  2. Chop the macadamia nuts with a knife or a food processor into small pieces and set aside in a bowl.

    Green Jalapeno Harissa DipGreen Jalapeno Harissa Dip
    Green Jalapeno Harissa Dip

  3. Cut the Jalapeno into halves and remove the stems. If you don't like the sauce to be too spicy, remove as many seeds as possible. 

    Green Jalapeno Harissa DipGreen Jalapeno Harissa Dip

  4. Chop the Jalapeno into the same size as the macadamia nuts. Ideally about 2mm squares. Combine with the chopped Macadamia nuts.

    Green Jalapeno Harissa DipGreen Jalapeno Harissa DipGreen Jalapeno Harissa Dip

  5. In a high-powered blender, blend the rest of the ingredients until smooth. Pour the mixture into the shopped item's bowl and mix well with a spatula. 
    You can server this as a dip with crackers or veggie sticks. It is also a good sauce on steamed vegetables or fish.
    Green Jalapeno Harissa DipGreen Jalapeno Harissa DipGreen Jalapeno Harissa DipGreen Jalapeno Harissa Dip 

  6. To store, keep the dip in an airtight container and store in the refrigerator up to 2 weeks. 

    Green Jalapeno Harissa Dip

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