The Tunisian red chili paste known as harissa is quite simply magic. It’s spicy, yet it’s so perfectly flavorful and versatile. It can be used on anything from couscous and soup, to hummus (like pictured above) and eggs. Mixed with mayonnaise and spread upon a sandwich, yum, or blended into a smidge of butter to top grilled vegetables (hello, corn!), yum and yum. (It inspires frequent “yum”s.)
This recipe from Saveur is based is based on a recipe in A Mediterranean Feast by Clifford Wright and has a nice kick of lemon and mint. Harissa will last about three weeks once it’s made, but you’ll probably eat it all before that anyway.