Harissa | Smoky



You've probably heard or seen the word 'harissa' before but you've likely been exposed to something that’s a far cry from the OG stuff. This harissa is not a watered down sauce or a thin purée, it's the thick, traditional sun-dried chili paste their great grandmother Zwïta used to make! 


Ingredients: Rehydrated Whole Sun-Dried Chilis (Guajillo, Chipotle, Water), Organic Extra Virgin Olive Oil, Garlic, White Wine Vinegar (in minimal quantity for food safety), Coriander, Caraway, Salt

In Tunisian vernacular, this traditional sun-dried chili paste is called harissa diari (or arbi)and it dates to the 17th century. The paste originates from the Northern Tunisian Cap Bon region and is believed to have come about after chili peppers were brought over by the Andalusian Jews and Muslims expelled from Christian Spain.

Is harissa diari typically spicy? Yes, and their smoky harissa packs a deep level of smokiness that balances perfectly with its heat level. If you love smokiness with a moderate level of heat and need something to take your everyday recipes to the next level, this one’s for you. 

They use high quality sun-dried guajillo and chile de árbol chilis, fresh garlic, salt, organic extra virgin olive oil, and Zwïta’s blend of coriander and caraway. They include minimal amounts of white wine vinegar as a flavorful way to ensure food shelf stability. Rest assured, they don’t use excessive amounts of vinegar or lemon juice nor do they use cheap ingredients like bell peppers, tomatoes, or rehydrated paprika to increase profit margins. Tunisians would never accept that and neither should you.

Put it on your eggs, slather it on your sandwiches, add it to your sauces, use it as a BBQ marinade, or simply enjoy it on its own as a condiment with bread and olive oil... the possibilities are endless with such a traditional and versatile paste.