Well, we’ve found it—and like sriracha, it’s not exactly American. It’s harissa, people, and this North African paste, made from roasted red peppers, oil, and spices, is what hipster chefs and heat freaks now crave. While sriracha is one dimensional on the palate—that is, just hot—harissa has a nuanced Middle Eastern flavor that brings more to dishes than just heat, says Dave Becker, a chef who owns two popular Eastern Mediterranean restaurants outside of Boston. Harissa also has more versatility, depending on the type of peppers and spices you use—some blends are earthy while others are fruity and sweet—giving you more options and ways to use it. So how do you use it? Just like sriracha, harissa is squirted over eggs, roasted vegetables, sandwiches, soups, burgers, meat, and even corn on the cob. Or blend it with other condiments like ketchup, hummus, mayo, salad dressing, and pasta sauce to kick up dishes. While you can find harissa paste online and at some specialty stores, we’re not sure why you’d buy the stuff when making your own is super easy and so much more fun. Try this spicy recipe from Becker: Harissa Paste Makes 1 quart 2 red bell peppers 4 Tbsp olive oil 1 sm Spanish onion, chopped 8 cloves garlic, chopped 3 Ancho chiles, seeded and chopped 3 guajillo chiles, seeded and chopped 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp caraway seeds 2 tsp tomato paste 2 tsp lemon juice 1 Tbsp Kosher salt

  1. Place the bell peppers under a broiler or on a grill for 10 minutes, turning occasionally, until soft and slightly blackened. Transfer to a bowl, cover with plastic wrap. and let cool. Peel and discard skin and seeds. MORE: Is Bitter the new Umami?
  2. Prepare olive oil in a frying pan over medium heat. Sauté the onion, garlic, and chiles until they begin to caramelize, about 5 minutes.3. Grind the coriander, cumin, and caraway seeds in a spice grinder or a mortar and pestle. Combine all ingredients into a blender and puree until smooth, adding more oil if needed. NUTRITION (per 2 Tbsp) 25 cal, 0 g pro, 2 g carb, 1 g fiber, 0 g sugars, 2 g fat, 1 g sat fat, 180 mg sodium