'North African' on Serious Eats

Serious Heat: Homemade Harissa

A few weeks ago, I posted a recipe for homemade Sriracha. Well, for all those commenters who complained that Sriracha had become too mainstream, I have another homemade spicy condiment option: harissa. It was during a trip to Morocco last year where I was first exposed to harissa, a thick, hot paste of red chiles that's a staple in neighboring Algeria and Tunisia, and just recently making inroads in Morocco. Moroccans stir harissa into a broth to drizzle over couscous or dollop it into soups and stews. More

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