Smoky Southwest Harissa

Harissa has exploded in popularity for the simple reason that it’s an incredibly flavorful and versatile condiment. I’m always finding new ways to use this, and naturally, it fell into my food over the fire. Over time, I’ve created my own, using some authentic flavors from Tunisia as well as local chiles. Utilizing fresh chipotle chiles and roasted red bell pepper creates this smoky version that reminds me of a Mexican adobo. This recipe is used throughout the book to season salmon, shredde