Pickled Pink Harissa – Approx. 200g

Medium to Hot Heat

One of Pickled Pink’s bestselling condiments – this harissa is Dion’s grandmother’s very own version of the famous North African Harissa. It has a slow warm burning chili heat, that adds real depth of flavour to almost any dish. We make it using red chilies cumin, coriander and garlic ground down into a paste.

Use it as a rub for meat for roasting or grilling, add to vegetable stews, try a little smeared on slices of aubergine before you grill, put dollop on your eggs, toast or avocado. Mix it with yoghurt or mayonnaise to make a wonderful tasty dip. You can also add it to your beef burger mix! There are a myriad ways Harissa can be used.

Like all our products it is gluten and additive free and vegan friendly.

A random fact 🙂 The name Harissa comes from the Arabic harissa, meaning ‘to pound’ or ‘break into pieces’. It is not far from a straight translation of the Italian pestare, to ‘pound’ or ‘crush’ – which is where we get the word ‘pesto’ from.