Harissa, a staple of Moroccan dishes, is a paste made of chili peppers, garlic, and olive oil. We have expanded this simple recipe, spicing it up with cumin, coriander and caraway, and cutting through the heat with herbs such as cilantro and mint.
Uses: Mix 1 tablespoon with ¼ cup olive oil and let set for half an hour to allow the herbs and spices to soften, then serve with warm bread or hummus. This seasoning can also be blended into sauces, sprinkled over vegetables before roasting, or mixed into mayo to create a spicy sandwich spread.
