Why You Should Try Harissa, Plus a Recipe to Make Your Own

People are experimenting more in the kitchen these days, and it often means using ingredients that they may be unfamiliar with, like harissa. This chile paste has a smoky flavor and can be used with vegetables and meat, making it extremely versatile. Here's some advice on how to use it and even a recipe to make your own!

Harissa is a smoky chile paste that has hints of garlic and pepper. It has its roots in Tunisia and is widely used in North Africa. It's very versatile and can be put on meat before it cooks or used as a side dish mixed with rice or beans, whatever the preference is. Its spiciness will depend on how many chiles are in it, so if you like heat, you can go wild with the chiles. Harissa isn't available in every general store. You'll likely need to visit a store that specializes in unusual ingredients or specific cuisines. If you're feeling brave, here's a recipe to make it yourself.

Ingredients:

• 5 dried ancho chiles, stemmed and seeded
• 2 cups boiling water
• 1 large garlic clove
• 3/4 cup plus 2 tbsp extra-virgin olive oil
• 2 1/2 tsp kosher salt
• 1 plum tomato, halved and seeded
• 1 tbsp plus 1 tsp paprika
• 1 tsp sherry vinegar
• 1 tsp fresh lemon juice
• 3/4 tsp cayenne pepper
• 1/2 tsp ground cumin