I have read several recipes in the past 6 months or so that call for
harissa, a red hot chile paste from North Africa. After searching high and low, I have not once come across this condiment at any grocery or speciality store in or around my area. Naturally, I was happy to stumble across
this article by Amy Scattergood of the LA Times, describing all the wonderful details of this ingredient, with a basic recipe included. I tried my hand at making my own using guajillo and
arbol chile peppers. I must say, the result did not disappoint.
