Whether you’re just getting to know harissa or it’s been a staple on your shelf for years, this version of the traditional North African pepper condiment will surprise you with its clean, fresh, perfectly balanced heat and spice. –Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
If we had our way, harissa would be as ubiquitous as ketchup – one taste, and you'll never want your fridge to be without it. The sun-dried chile peppers really lend a fruity, tangy sweetness and we love the aroma of cumin and coriander.
Toss roasted potatoes with harissa, lemon juice and olive oil. Add a spoonful to tuna salad for a little kick. Rub on short ribs as a spicy marinade.
Sun dried chili peppers, canola oil, white wine vinegar, garlic, salt, spices. Comes in a 4 oz jar.
(if not, how abouta ginger ale?)