Harissa

From: eBear!

On Feb 25, 2009

I am finding this really too salty for me, but I should say that I clearly wasn't using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste. I think it could be really great with the right kind of pepper, though.

From: sesstina

On Sep 10, 2008

This was absolutely wonderful! I used it with an apricot tajine posted on recipezaar and the flavors were so brilliant together! Thank you so much for such an easy and great recipe!

From: Sackville

On Mar 8, 2005

I made a batch of this about a week ago and just now finished the last of it up. I used it on and in everything! It went in pasta dishes, stews, dips, mixed in with ground pork and as a marinade on chicken and it was fabulous each time. So easy to make.

From: Wu & Newt

On Oct 16, 2008

I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.