Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.
Moroccan-born Mehdi Boujrada, founder of Villa Jerada, based this product on his mother’s recipe; in addition to a spicy kick, the harissa balances smoky cumin and fresh mint for a complex sauce.
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Originating in Tunisia before catching on in Libya, Algeria, Morocco and eventually the rest of the world, harissa is made with dried chilies, tomato or roasted pepper and a blend of spices that varies depending on who's making it. Moroccan-born Mehdi Boujrada, founder of Villa Jerada, based this product on his mother’s recipe; in addition to a spicy kick, the harissa balances smoky cumin and fresh mint for a complex sauce.
If you like hot sauce with your breakfast eggs, try a dollop of harissa one morning-- you won't regret it.
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