Inspired By

Harissa originated in Tunisia during the 16th century Spanish occupation when colonists brought peppers with them from the "New World." Since then, Harissa, used as a condiment and a flavor base for curries and stews, has been a culinary staple in Tunisia, as well as in neighboring Algeria, Libya and Morocco. Recipes vary from region to region, and the spice mixture comes in both a powder and in a chunky paste.

Our Version

The base of Harissa is generally a blend of chili peppers, oil and spices. Our version is warming and creamy yet citrusy and bright. We added cinnamon, cumin, and coriander and we also tossed in dates for a hint of sweetness.

How to Use It 

Harissa isn't your typical hot sauce, though she can be drizzzled wherever you find yourself wanting some heat. This sauce is more complex, and more versatile: Absolutely try squeezing it into soups and stews, we especially love it with chickpeas and rice. But, also try marinating meat with it, squeezing it on your eggs, and mixing it with mayonnaise as a spread or sauce.

Try our Harissa Simmered Lentils and Meatballs, or Harissa "Chicken Marbella".