Preparation info

  • Makes

    1 cup

    • Difficulty

      Easy

Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

Every Mediterranean country seems to have its garlicky condiment to dollop on various seafood and meat stews. The French have their aïoli and rouille, the Spanish have picada and romesco, and the Italians have pesto. But one of the most complex and delicious of all these concoctions is the Moroccan harissa, a mixture of caraway, coriander, curry, chilies, garlic, and olive oil. A spoonful of har