Harissa, a lively North African chili paste, varies widely in heat and flavor depending on the brand (find it at well-stocked grocery stores and online). Taste the finished sauce and add more vinegar if you like, plus salt and cayenne. Also, it tends to thicken as it sits, so you may need to add more water if you've made it ahead of time. This recipe was given to us by Charles Bililies, owner of Souvla, the spit-roasted meat restaurants in San Francisco.
This recipe goes with: Grilled Pork Souvlaki with Fresh Pita
1/2 cup harissa sauce
2 tablespoons white-wine vinegar (or more)
1/8 teaspoon cayenne (or more)
Kosher salt to taste
How to Make It
In a small bowl, whisk together harissa sauce, 2 tbsp. white-wine vinegar, and 2 tbsp. water. Add cayenne (or more) and salt if it needs it.