Mad Spicy Harissa
While this condiment has its origins in Tunisian cuisine, I first discovered harissa when a French chef I worked for pulled a tin tube of it out of his pocket and added it to a saffron mayonnaise that we slathered on charred toasts for bouillabaisse. In those days, chefs still had secrets, so I didn't dare ask. But I did my research, and noted that harissa could be found all over North Africa, where it's used liberally and flexibly. This version is fantastic on everything from grocery-store roasted chicken to some simply grilled steaks. Stir it into stews. Use it as a base for a vinaigrette. This is another versatile condiment in your repertoire. Put it next to your Sriracha in the fridge.
Recipe by Oxmoor House October 2014