A smidge salty for my tastes
From time to time I come home from the store with an ingredient I know nothing about and have no idea what to do with. Harissa is my most recent acquire. Upon reading the label, it was supposed to contain peppers, lemon and um, salt. How could it be bad? Sadly, it did not live up to my expectations (of which there were few). I mean, it has potential, but it’s just so overwhelmingly salty. I do hate it when I break my rule of not buying that which I can prepare myself (prepared pesto, anyone?). After I finish this jar (and I vow to), I will make Suzanne Goin’s version to see if the homemade trumps the bottled. Really, does Ms. Goin ever steer me wrong?
So, uh, yeah, got any ideas on how to use up a jar of harissa? Or at least, how I can make it not so salty? For the record – spreading it on baguettes is no good nor is as a pizza sauce (even mixed with tomato sauce).
Santogold (Santigold)
Catching Fire (The Second Book of the Hunger Games Trilogy)
I can’t say that I’ve used harissa although you’ve definitely piqued my interest! Maybe try using it in spaghetti sauce for an extra kick? What about a harissa mayo to use on sandwiches/paninis? I’d think it could add a lot of flavor and depth to chili or some soups? Maybe add to couscous or toss with roasted veggies? Man, now I want to pick some up to experiment with!
Harissa is not supposed to be that salty. I would suggest you visit a Middle Eastern grocery and buy it there. I’ve also gotten it in a tube at a gourmet grocery. Harissa is a classic and nicely punches up falafel sandwiches.