Joe in N Calif
A correction to my review. I used a little over a pound and a half of carrots, not half a pound.
Also, I'm thinking that using the Pearl St. Plank Rub for half of the Marissa might be an interesting variation.
Joe in N Calif
Very nice. Very smooth. I followed the recipe (well, a little over half a pound of carrots and didn't measure the lemon juice, just eyeballed it from half a lemon).
The Harissa packs a good punch. If you don't handle heat well, cut it back to one TBS and work up from there. I added a little extra yogurt to help tame it a bit.
This would be killer as a spread on burgers, or a sauce for gyros or shrimp. Be a nice dip for falafel, chips of any sort, veggies of any sort.
My wife suggested it as a mix-in for mashed potatoes, which made me suggest for mashed cauliflower.
It would be a great punch up for soups, stews, even chili.
A great all around spread/dip/sauce. The only thing that kept me from giving it 5 stars was it was just a touch too spicy for us, and that is all a matter of taste. 15 years ago I would likely have put in half again as much of the Harissa. Call it more a 4.5 (from the East German judge) than a 4.0.
OOOoooo.......mix it into a Bloody Mary!
Test Kitchen Response: Wow, thanks so much for the recipe tips and for all the other suggestions for how to use the dip. Harissa is definitely one of our hotter spices, so it's a great tip to use a little less and add more for desired heat level.