Name: Harissa
Yield: Makes about 1 small jar About a generous 3/4 cup / 200 ml)
Ingredients: 1 red pepper; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp caraway seeds; 1 1/2 tbsp olive oil; 1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total); 3 cloves garlic, coarsely chopped; 3 hot red chiles, seeded and coarsely chopped; 1 1/2 tsp tomato paste; 2 tbsp freshly squeezed lemon juice; 1/2 tsp salt

Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!

Recipe notes

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