Harrisa is an extremely spicy chile paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.
Ingredients[edit | edit source]
Procedure[edit | edit source]
The ingredients are blended together to form a smooth paste.
By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour, it is not recommended to store in a humid or damp environment.
Notes, tips and variations[edit | edit source]
- Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.