Tunisian-style Fiery Harissa
This is the classic recipe from the Tunisian method of preparing harissa. It is similar to the paste versions sold in supermarkets, but you will notice a significant improvement in flavor and quality by making this homemade version.
I enjoy this style of harissa when I want to add a fiery note to vegetable salads, couscous dishes, chickpea stews, and marinating large green olives. I’ve even slathered it on grilled corn…or a cracker when I’m in the mood for something spicy.
This version of harissa will bring a bead or two of sweat to your brow and a tingling sensation
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This is the classic recipe from the Tunisian method of preparing harissa. It is similar to the paste versions sold in supermarkets, but you will notice a significant improvement in flavor and quality by making this homemade version.
I enjoy this style of harissa when I want to add a fiery note to vegetable salads, couscous dishes, chickpea stews, and marinating large green olives. I’ve even slathered it on grilled corn…or a cracker when I’m in the mood for something spicy.
This version of harissa will bring a bead or two of sweat to your brow and a tingling sensation to your head if you’re like me. It is similar to the Indonesian classic Sambal Olek.
Difficulty: simple
Yield: makes about 1/4-cup