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).