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Harissa a classic condiment in North African cuisines, from Morocco to Tunisia, and while it looks like ketchup or chili sauce, it is so much more AND so much less. Colorful and flavorful, it brings life to everything from potatoes to roasted vegetables to soups, eggs, burgers, pasta or rice, you name it, really. The best part: no artificial coloring needed, no high fructose corn syrup or other sweetener, and it is made from roasted dried guajillo, arbol, and ancho chilies blended with bell pepper, garlic, onion, coriander, cumin, sun dried tomato, smoked paprika, and a pinch of caraway. SALT FREE.

Customize to your taste with roasted red bell peppers, fresh garlic, parsley, mint, cilantro, or add that touch of sweetness with balsamic vinegar.

Use the dry spice to season or vegetables for roasting or grilling. Stir into sautéed vegetables when making soups and stews.

Use prepared harissa as a condiment on eggs, sandwiches, burgers, grilled veggies, or anywhere you want a little heat and color.


~makes a cup~

1 large red bell pepper
2 cloves garlic, chopped
1 Tbsp lemon juice
2 Tbsp RED®
1 tsp salt, or to taste
2 Tbsp good olive oil

If you have a gas stovetop, turn the flame to medium and place the bell pepper directly on the grates. Alternately, you can roast on a baking sheet in the over or on the grill, until well lightly charred and softened. Let cool, remove stem, seeds, and peel.
In a blender or food processor, place softened red pepper, garlic, lemon juice, RED®, and salt and process until well blended. Add oil and process again until completely smooth. Pour into a small airtight jar, and top with more olive oil. Will keep fresh, refrigerated, at least a month.

Note: for a more ketchup-y alternative, add a tablespoon of tomato paste and balsamic vinegar to the blender while processing. So flavorful, no one will miss all the sugar.

~serves a crowd~

4 tablespoons olive oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, diced
1 tsp each: cumin, turmeric, & RED
Salt to taste
1 bunch each parsley and cilantro, chopped, some reserved for garnish
1 15-ounce can tomatoes, crushed
7 cups chicken or vegetable stock
2 cups cooked chickpeas, drained (or 1-15 oz can)
1 cup green or brown lentils
2 Tbsp flour
1 large egg
Juice of 2 lemons (about 1/4 cup)
To serve: fresh chopped cilantro & parsley, Harissa

Heat a large soup pot with olive oil to medium and cook onion, celery & carrot until soft, 8-10 mins. Stir in turmeric, cumin, & RED and cook for 1 min. Add a teaspoon or so of salt, half of parsley & cilantro, tomatoes, and stock and bring to a boil. Reduce heat to med-low, add chickpeas & lentils, and simmer uncovered about 20 mins, until lentils are tender.
Whisk flour, egg, and lemon juice into 2 cups of water. Stir into soup. Simmer about 5 mins until slightly thickened.
Serve, sprinkled with remaining cilantro and parsley, and RED prepared harissa on the side for those who like it extra spicy.