THROUGHOUT MUCH OF NORTHERN AFRICA, harissa is a table sauce applied liberally to everything from flatbread to scrambled eggs. In its use of chile flakes, this harissa recipe, inspired by Fliphappy Crêpes, compares favorably to a wide range of hot sauces, including the chile oils of China and Korea.
MAKES ABOUT ½ CUP
3 tablespoons crushed red pepper flakes
1 clove garlic, peeled and crushed
½ teaspoon smoked paprika
1 tablespoon red wine vinegar
¾ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon freshly ground black pepper
½ cup olive oil
- Bring 2 cups of water to a boil in a small saucepan over high heat. Add the red pepper flakes and turn off the heat. Let the pepper flakes soak for 30 minutes, then drain them, discarding the liquid.
- Place the soaked pepper flakes, garlic, paprika, wine vinegar, salt, sugar, and black pepper in a blender and puree. With the motor running, add the olive oil in a steady stream. This fireball of a sauce can be refrigerated, covered, for up to 1 week.
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