Conserves d'harissa

Harissa is a Tunisian hot chili sauce commonly eaten in North Africa whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is a standard ingredient of North African cuisine, most closely associated with Tunisia and Algeria but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert.

Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In Saharan regions, harissa can have a smoky flavor. Prepared harissa is also sold in nearly every style of container, including jars, cans, bottles, tubes, and plastic bags.

In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. In the West it may be eaten with pasta, in sandwiches or on pizza. In some European countries it is popular as a breakfast spread for tartines or rolls. Harissa paste can be also used as a rub for meat or aubergines.

Tunisia is the biggest exporter of pre-made harissa.