Harissa Spice Blend is a hand blended mixture of New Mexico Chiles, Aleppo Peppers, Paprika, Garlic, Sea Salt, Cumin, Coriander, Sumac, Caraway, Vinegar Powder, Tomato Powder and Birdseye Chile.

Harissa is a Tunisian hot chili sauce whose main ingredients are birdseye (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert. Though Tunisia is the biggest exporter of pre-made harissa, it can also be found in countries with strong Arab presence such as France or Germany. In Israel harissa is a common topping for falafel.

Suggested Uses

• Create a bold, spicy rub for roasted and grilled meats.
• Add Harissa Spice Blend to olive oil and chopped garlic for a classic paste.
• A favorite accompaniment for couscous, Harissa Spice Blend can also be used to flavor soups, stews, salads, vegetables and egg dishes.
• Create a spicy, refreshing dip for fresh vegetables by blending our Harissa Spice with tangy yogurt.
• Try in place of mustard on sandwiches.

Basic Preparation

Ready to use.

RECIPE: Smoky Harissa Roasted Sweet Potato Wedges

Ingredients

Makes 6 servings

• 2 Tablespoons 1890 Harissa Seasoning
• 1 Teaspoon 1890 Ground Cumin
• 1 Teaspoon 1890 Smoked Applewood Sea Salt
• 3 Medium Sweet Potatoes, scrubbed and cut into 1/2-inch-thick wedges
• 2 Tablespoons 1890 UP Extra Virgin Olive Oil
• 1 Tablespoon Fresh Cilantro, chopped

Instructions

1. Preheat oven to 400°F, and line two baking sheets with parchment paper.
2. Stir together Harissa Spice Blend, cumin and Applewood Smoked Sea Salt in small bowl.
3. Toss sweet potato wedges with oil in large mixing bowl until well-coated. Sprinkle spice mixture lightly over wedges, while tossing to thoroughly coat.
4. Transfer wedges to prepared baking sheets, and bake 35 to 40 minutes, until potatoes are tender and crispy at edges, tossing once halfway through cooking.
5. Sprinkle with chopped fresh cilantro. Serve hot.