Harissa is a North African (most attribute it to Morocco) that has a spicy, but earthy complexity that you wouldn’t get if you just added sriracha or chili paste to a dish. Our harissa blends 7 different chile peppers from our farm with toasted cumin, caraway and coriander, a bit of cinnamon and some sherry vinegar. Some harissa pastes are so fiery hot that you taste nothing but the heat. HeathGlen’s harissa definitely packs some heat but not so much that it hides the complex undertones of the spices and uniqueness of the different chile peppers.
Traditionally harissa is served alongside bread, stews and couscous dishes. As it has increased in popularity harissa is now used with chicken wings, as a sandwich spread, in hummus, in scrambled eggs, mixed into burger meat, or stirred into mayo.
Add a little oil and garlic and you have a harissa “paste” that you can use with roasted veggies, roasted potatoes or in rice pilaf.
I like it on popcorn instead of blackening spice for a treat. Or how about coating some pumpkin seeds in oil, salt and harissa spice and toasting them in the oven until they turn crunchy. Here’s to Fall on that note!
Ingredients: a blend of 7 different chile peppers, ranging from mild to very hot, cumin, caraway, coriander, cinnamon