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Moroccan red pepper sauce....with red chile peppers, red bell peppers, garlic, olive oil etc. Spicy.
While it's much like sriracha, it's just a bit different, much thicker. I add to soups and any dish with tomatoes, sauce etc. Use as a spicy dip, or topping on vegetables, pasta and pasta salads, chicken, etc.
I use it for the same dishes you do, plus tagine recipes. The brand I use is called Harissa du Cap Bon. I found it while working in Tunisia, then again at the Asian market by my house.
I make my own and use it for a butternut squash noodle with harissa cashew cream, with brussel sprout chips recipe. Yes, it's vegetarian, can be vegan, but my carnivorous husband is more than happy to eat it.
We've also used it on grilled chicken, in tagines, and some others I can't remember right now. The vegetarian recipe above is the first time we ever used it.
I make my own and use it for a butternut squash noodle with harissa cashew cream, with brussel sprout chips recipe. Yes, it's vegetarian, can be vegan, but my carnivorous husband is more than happy to eat it.
We've also used it on grilled chicken, in tagines, and some others I can't remember right now. The vegetarian recipe above is the first time we ever used it.
Sounds very good....harissa cashew cream is just cashews and harissa in the blender?
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