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Homemade Red Harissa | Component Cooking

Homemade Red Harissa | Component Cooking

If there’s one thing that rules my component cooking, it’s sauce and sauce-like recipes. Making a sauce or two a week can bring all your meals together. I can’t remember how I started making harissa but it’s become a favorite component of mine. The smoky, spicy flavor works well with many different recipe types and is a perfect partner for vegetables and legumes.

Red harissa paste is most prominent in North African and some Middle Eastern cooking. From what I can tell, each region does harissa differently. While I love a traditional harissa, my variation is based on ease of use/what I have on hand most often (roasted red peppers and chipotle peppers). My version is also on the slightly more mild side thanks to a heat-avoiding husband. I recommend trying a few different variations to find which combination of flavors you like best. You can also buy store-bought red harissa but the flavor is not as good as homemade!

Read more and see the recipe.

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About Patrick Ireland

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My name is Patrick Ireland, living in the Philippines with my wife and two daughters. I have been studying the web for over a decade. Now that I am 60 years old, I am starting to apply some of the knowledge that I have gained. "Learn from yesterday, live for today, hope for tomorrow. The important thing is to never stop questioning." -Einstein.

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