Comments on: Harissa: It’s Moroccan, It’s Red, and It’s Hot!

By: Cruelty-free vegetarian store

Cruelty-free vegetarian store — Thu, 06 Dec 2007 08:03:59 +0000

I was thinking about making a table sauce your suggestion sounds perfect.I can keep it for six months with olive oil on its top ..perfect! perfect! .You made my cooking day!

By: Barbara

Barbara — Thu, 06 Dec 2007 05:39:08 +0000

I’d say probably a four or five ounce glass jar would do, Elizabeth.

By: Elizabeth

Elizabeth — Thu, 06 Dec 2007 00:58:28 +0000

How big of a jar would you want for this? My brother-in-law is getting a tagine for Christmas from another family member, and I’ve got his stocking this year, so I was thinking to make preserved lemons and harisa for him — I just don’t know what size jar I need.

By: Kaykat

Kaykat — Fri, 30 Nov 2007 08:57:12 +0000

Ooo … I love harissa! Never thought of making it, but now I want to try it out. Thanks for the recipe!

By: Bird's eye View

Bird's eye View — Fri, 30 Nov 2007 05:40:52 +0000

This sounds wonderful – and like an elusive sauce I had in the Marais in Paris, at a wonderful little restaurant, along with Turkish salad and Felafel stuffied into Pitas. I’ve gotta try this.

Meanwhile, if you want something more violent, check out the South Indian chilli sauce on my blog