I’d never heard of harissa until researching how to make Moroccan olives, but it’s what gives them their fiery smokiness. Harissa is Tunisian chili paste made from a blend of dried red peppers and spices. It can be used to increase the heat in virtually any recipe. For an easy appetizer, I especially enjoy serving harissa on slices of baguette. Depending on which peppers you select, harissa can be anywhere from blazingly hot to mild and smoky. This particular harissa recipe produces a mild, smoky blend.
