This Trader Joe’s harissa is a hot, peppery paste that goes on pretty much anything, assuming you like the uniquely spicy herb taste of it. Because this is technically a paste and not a sauce, it has a super concentrated flavor, which means you only need a small amount for a ton of flavor and heat. You can use it on burgers as a condiment, mix it in a pasta or salad dressings, or toss chicken or beef in it. This paste is native to Tunisia in North Africa and has grilled red chiles as the main ingredient, which gives it a really distinct smoky pepper flavor. I think most people will either love this or hate it. I’m somewhere in between, but you definitely really need to feel like the flavor if you use it since it tends to dominate anything it’s in………….
- 10 calories per serving
- Net Weight: 6.7 oz
- Product of Tunisia
- Ingredients are capsicum annuum (fresh red peppers), garlic, salt, sunflower oil, coriander, citric acid, caraway
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Tunisian Harissa from Trader Joe’s
This paste really can be put into pretty much anything. Trader Joe’s website even suggests using it in tuna salad, hummus or potato salad. Harissa can be tough to find outside of ethnic or specialty groceries, and it generally is priced way above this sub $3 TJs price. What does everyone use this spicy condiment on? I’m always looking for interesting sauces and condiments since Trader Joe’s usually has new or interesting ones every few months. Let me know if you have a go to Trader Joe’s sauce or paste that you like to use on meat. This mixes really well with juicy burgers to create a sort of hot and peppery meat concoction! Here’s a few other options if you can’t make it to TJs…..
– Trader Joe’s Traditional Tunisian Harissa Hot Chili Pepper Paste With Herbs & Spices, 6 oz Jar (Single)
– Harissa Condiment In Tube – Spicy 120 Gr
Price: $2.69
Other posts and links you might like…
Trader Joe’s Shakshuka Starter Review
Trader Joe’s Harissa Potato Salad Recipe
A Libyan expat currently living in Chicago here… this is the closest thing to authentic North African Harissa I’ve had in the US with the exception of homemade harissa made by North Africans. It’s an acquired taste for some who cannot tolerate the heat but I can vouche for its authentic taste. I always have at least two jars at home (this is the No.1 household condiment across Libya)