I've just discovered this condiment recently. I used it with mayo for broiled salmon and it was very good. Tonight I'll try it with roasted carrots.
"Ubiquitous in Tunisian, Libyan, Algerian, and Moroccan pantries, harissa is a paste of red chilies blended with olive oil and spices, such as coriander and caraway. It can be lip-searingly hot or barely tingly, twangy with lemon or vinegar or subtly smoky, loose and salsa-like or a thick, chunky paste. Chilies arrived in North Africa around the 16th century, and since then, harissa has been the region’s chief method of preserving them."
"Ubiquitous in Tunisian, Libyan, Algerian, and Moroccan pantries, harissa is a paste of red chilies blended with olive oil and spices, such as coriander and caraway. It can be lip-searingly hot or barely tingly, twangy with lemon or vinegar or subtly smoky, loose and salsa-like or a thick, chunky paste. Chilies arrived in North Africa around the 16th century, and since then, harissa has been the region’s chief method of preserving them."
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