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Harissa is the classic Moroccan chili sauce. I make it in small amounts because you need only a little at a time, but you can double the quantities if you think you’ll use it within four months. Some are made with roasted peppers and tomatoes, but I like a pure chile flavor.

Harissa is the classic Moroccan chili sauce. I make it in small amounts because you need only a little at a time, but you can double the quantities if you think you’ll use it within four months. Some are made with roasted peppers and tomatoes, but I like a pure chile flavor. There are even versions with dried rose petals, but I honestly can’t detect them, they have too many chiles to fight with.