Hot sauce has evolved into many forms - West Indian pepper sauce, Yemeni chili relish, sriracha, and even American Tabasco, fueling a hot sauce craze. Biuk tells The Salt: "Maybe this will help draw the picture of what is considered a really good meal: When a meal is spicy enough to make your sinus runny, the food is complimented for cleaning out the airways." And in Libya, that spicy heat comes from harissa. They eat it with fast food, pizza and in tuna and egg sandwiches. Libyan Post culture columnist Huda Biuk says Libyans consider harissa more like mustard than ketchup. There are hundreds of harissa recipes out there calling for complex blends of peppers, like this one from Saveur, and simpler versions, like this one from blogger Musical Assumptions. Then you add some amounts of coriander and caraway seeds, and maybe cumin and dried mint, depending on your preference. Harissa ingredients vary from neighborhood to neighborhood, as well as by country and ethnicity, but the basic recipe calls for hot peppers, garlic, salt, and lots of olive oil. It's a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. Harissa is a blend of hot peppers, oil and various spices. OK, comparing harissa to ketchup doesn't quite do it justice. (Just watch the video of NPR's social media guru Andy Carvin tasting a popular Tunisian stew made of bread, chickpeas, lime, a soft-boiled egg and harissa a few years ago. Plus, like its cousin, the Thai hot sauce sriracha, it's hot, complex and totally addictive. It's served with pretty much every meal and even with simple snacks of bread. It's as ubiquitous as ketchup is in America. Inskeep and the Morning Edition crew have encountered a lot of red chili pepper paste known as harissa in practically every country of their journey. In between stories on changing economies, new political systems and emerging social rules, Inskeep is also sharing with us here at The Salt what he's been eating, and tapping us for some insight about it. Inskeep and his team are traveling some 2,000 miles from Tunisia's ancient city of Carthage, across the deserts of Libya, and on to Egypt's megacity of Cairo. NPR Morning Edition host Steve Inskeep is taking a Revolutionary Road trip across North Africa to see how the countries that staged revolutions last year are remaking themselves. It’s SO good and can be used on anything from eggs to chips to even tacos.Just a spoonful of the spicy chili paste known as harissa goes a long way If you’re a fan of salsa verde, you HAVE to try this sauce. This is a great alternative to ketchup or could be a fun topping on burgers, too. You’ll still have some of the heat that you’ve been craving, but it’s subtle and toned down by adding bell peppers into the mix. You’ll instantly notice the flavor of garlic, olive oil, and red chili peppers with each and every bite. While most hot sauces are vinegar-based, this one is different. This is like Moroccan spice meets buffalo sauce, mixed and ready to use. Heat comes in all different levels, and Mina Harissa knows that! You can go from burning mouth to subtle burn, and you get to control the outcome. What Are the Three Flavors of Mina Moroccan Harissa? It’s the perfect brand to add to your harissa recipe ideas. Harissa is a chili pepper sauce that can instantly make a bland dish into one that pops fire into your mouth! (or, if you want just a tad bit of heat, that can easily be done as well by choosing one of the milder flavors). If you’re a fan of adding some heat to your Moroccan dishes, let’s chat about Moroccan Mina Harissa! It’s not only delicious, but you can easily control the spice level by varying what you add.
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