Harissa
Harissa from a tube is very good, but homemade harissa is a world apart. Velvety smooth and way more lively than the tube stuff, it has gorgeous depth of flavor. In 2022, UNESCO granted harissa from Tunisia a place on its “intangible cultural heritage” list.
Covered with a layer of olive oil, it will keep for at least a couple of months in the fridge. A jar of homemade harissa also makes a great gift.
READ: How to make your own Tunisian-style harissa — and why you’ll be thrilled you did
Makes about 250 ml / 1 cup.
Ingredients
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons coriander seeds
2 ounces (57 grams) guajillo chiles