Saras Green Harissa

Ingredients

• 2 ½ cups washed and coarsely chopped escarole
• 1 cup washed baby arugula leaves
• 1 poblano pepper, seeds and stem removed
• 1 to 2 serrano peppers, seeds and stems removed
• ¼ cup chopped cilantro (I like to use the stems)
• 2 tablespoons coarsely chopped mint
• 1 medium to large clove garlic
• 2 green onions, roots discarded
• zest of 1 large lemon (2-3 teaspoons)
• 1 ½ tablespoons lemon juice, plus more to taste
• 1 tablespoon ginger juice (from a medium-sized ginger root)
• ¾ cup olive oil
• 1 ½ teaspoons ras el hanout (or sub ½ t cumin, ½ t coriander, ¼ t ground ginger, and ¼ t black pepper)
• ½ teaspoon fine sea salt, plus more to taste
• ice cubes

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