This Tunisian pepper paste is made from hot chiles, garlic and spices. The texture and spice level varies brand to brand. Sometimes it’s like thick tomato paste and others it’s looser, like a puree. Unlike other hot sauce-y things, harissa really shines after it’s been cooked a little and has a chance to caramelize.
Harissa’s smoky spice works well roasted on meat, fish and vegetables. You can saute it in a pan with a little olive oil before adding it to dips, sauces and other things you wouldn’t normally cook. I love it because it instantly adds deeper, complex flavor to whatever you’re cooking.
You can find it in tubes, jars and cans. As far as finding one you prefer, I recommend trying them – there is a really broad range to choose from. Generally speaking, I’ve found the tubed variety to be consistently spicier, but jars that specifically say ‘spicy’ or ‘hot’ will pack heat as well.
Try using harissa in the smoky harissa red sauce
OR try adding a tablespoon of harissa to the anchovy butter in this roasted chicken recipe
You can find harissa at any Middle Eastern food shop, Whole Foods, and I’ve seen it popping up more and more in conventional grocery stores.