Ground

Red Harissa

Spicy, hot sauce used to add a kick to meals.

Red Harissa is a hot condiment and seasoning from Tunisia, where it is used like a chilli sauce on all kinds of foods. Drizzle over couscous dishes, serve with grilled meats or sparkle up your sandwich by using it as a spread. A friend of ours loves it on his toast!

Ingredients: olive oil, red capsicum, chillies, garlic, spices, salt

Ideas for Red Harissa

  • The most common way to eat Red Harissa is to add it to couscous dishes. A simple idea is to cook the couscous following the directions on the packet, (or put 1 cup of couscous in a bowl and add 1 cup of hot stock and 1 tablespoon of butter, then stand for 10 minutes and then fluff with a fork), then add 2 tablespoons of Red Harissa and mix well.
  • Use Red Harissa as a spread on pita bread or in sandwiches (or even on toast).
  • Use Red Harissa as a side sauce for poached, scrambled or fried eggs.
  • Substitute Red Harissa for any occasion where you would use a chilli sauce on the side, e.g. with cooked sausages or steak.
  • Mix 1 tablespoon of Red Harissa into 2 tablespoons of mayonnaise to create a tasty salad dressing. We prefer Japanese Cupee mayonnaise as it is a rich egg mayonnaise without added sugar. This is especially good on seafood salads.
  • Blend 1 tablespoon of Red Harissa with 1 tablespoon of extra virgin olive oil and 1 400g can of chopped tomatoes to make a thick tomato sauce. It works best if you use a bamix or blender to make a smooth sauce. Season with salt and pepper. This sauce can be heated and used as a pasta sauce, or used to cook vegetables in; like brussel sprouts or broccoli. Serve it cold as a dipping sauce for hot chips or with polenta wedges.
  • Use Red Harissa instead of tomato sauce with your fish and chips or with your bangers and mash.
  • Use Red Harissa instead of mustard in a cold meat sandwich.
  • Tunisian relish is a delicious combination of Red Harissa, chopped Ground Moroccan Preserved Lemon peel, crushed garlic and olive oil. The relish is also great with chopped tomatoes, coriander, mint, and green or black olives added.
  • Whisk 2 teaspoons of Red Harissa into a bowl with 2 tablespoons of cider vinegar or 1 tablespoon each of lemon and orange juice, half a teaspoon salt, 1 teaspoon honey, and then whisk in 6 tablespoons olive oil to make a tangy vinaigrette for salads.
  • Stir Red Harissa to taste through thick Greek yoghurt with some chopped parsley and red onion for an easy dip for crudites, flat breads and corn chips.
  • Toss Red Harissa through grilled squid, prawns or scallops at the end of cooking.
  • Spread Red Harissa thinly on triangles of pita bread, drizzle with olive oil and bake in oven until crisp to serve with dips such as hummus and baba ghanoush.
  • Mix 1 tablespoon of Red Harissa with 250gm of feta cheese mashed (or ricotta cheese) until smooth. Add about 1 tablespoon of olive oil to make the dip smooth. Serve with chips, corn chips or crudities or spread on crackers or crostini.

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Recipes using Red Harissa

Not available.