The Mediterranean Hot Sauce

HARISSA from Provence

HARISSA is made from hot chili pepper fruits, carrots, turnips, red beetroots, tomatoes and spices. It is an important ingredient of the North African Cuisine, specially in combinations with Couscous and Tajines.

HARISSA sauce can be used as a tasty substitute for any hot sauce.

Zesty Canapés

Place toasts or blinis on broiling pan and warm each side until lightly toasted. Set aside.
In medium bowl, gently combine remaining ingredients with fork until well blended. Using fork, top each toasted slice with generous mound of tomato mixture.
Serve on platter, garnished with large sprig of basil.

Provencal Bloody Mary

 Lime slices In 2-quart pitcher combine all ingredients. Stir well and serve over ice. Garnish with lime slices.

Dips: Spicy Tomato Salsa

- 8 ounces ripe fresh tomatoes, finely diced (about 1 cup)
- 3 tbsp. minced green onions
- 1 tbsp. minced cilantro
- 1,5 tsp. freshly-squeezed lemon juice
- 1/2 clove garlic, minced
- 1/4 tsp. ground cumin
- 1/8 tsp Sea salt*
- 1/2 tsp. HARISSA Sauce

Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors. 

One-Pot Chicken Couscous

- 1/4 cup olive oil*
- 2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
- 4 large carrots, peeled and sliced
- 2 medium onions, diced
- 3 large garlic cloves, minced
- 3.5 cups chicken broth
- 2 cups precooked couscous*
- 2 tsp. HARISSA Sauce
- 1/2 tsp Sea Salt*
- 1 cup raisins
- 1 cup slivered almonds, toasted
- 1/4 cup fresh chopped parsley and/or mint.

In 12-inch skillet over medium-high heat, in hot oil, cook chicken until well browned on all sides. With slotted spoon, remove chicken to plate. Reduce heat to medium. In drippings remaining in skillet, cook carrots and onion 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently. Add chicken broth, couscous, HARISSA Sauce, Sea Salt and chicken chunks. Heat to boiling, then reduce heat to low, cover and simmer 5 minutes. Stir in raisins or currants, almonds and parsley or mint.

Red Snapper Veracruz

- 2 tbsp. Olive oil*
- 1 large green bell pepper, cut into thin strips
- 1 large yellow bell pepper, cut into thin strips 
- 1 medium onion, cut in half and sliced
- 1 clove garlic, crushed
- 2 cans 14.5 oz. stewed tomatoes, coarsely chopped
- 1/4 cup sliced & pitted black Olives
- 1/4 cup HARISSA Sauce
- 2 tbsp. lime juice
- 1/2 tsp. Sea Salt*
- 1 lb. red snapper, sole or flounder fillets
- 1/4 cup chopped cilantro
- 3 cups cooked yellow rice
- Cilantro sprigs for garnish

In 12-inch skillet, over medium heat, in hot oil, cook green and yellow peppers and onion until tender-crisp, about 5 minutes; add garlic. Cook 2 minutes. Add stewed tomatoes with their liquid, olives, HARISSA Sauce, lime juice, salt and red snapper fillets. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes, stirring occasionally until fish is tender. Stir in chopped cilantro. Serve with yellow rice. Garnish with cilantro sprigs. Makes 4 servings.