Harissa "du Cap bon"
Posted 18 April 2010 - 09:53 AM
I buy harissa in little tins over here in the UK.
The braqnd I buy is harissa "du cap bon" and it comes in a little yellow/gold tin.
Now I'm quite a chilli fetishist, but this stuff is insanely hot, and with it doesn't have much by way of flavour, just immense heat.
I'm made harissa before from recipes of varying intricacy and complication and they've all turned out fine.
I'm starting to think the stuff I am buying is come kind of concentrate and I'm doing it wrong. So question is , has anyone used this stuff? Am i doing it wrong, should I be adding other stuff in?
Posted 18 April 2010 - 11:11 AM
Edited by gus_tatory, 18 April 2010 - 11:16 AM.