homemade condiments

If you’ve spent much time reading food blogs or magazines, you probably know what harissa is, but for those of you that don’t (hi Dad!), let me fill you in.  

Harissa is a North African condiment made mostly from peppers and spices. And it is amazing. Like, a punch-of-flavor-to-your-tongue amazing. It’s often found on Moroccan tagines, but I’ve found so many more day-to-day uses for it. I love to slather it on sandwiches. Try it on meatloaf with a bit of mayonnaise and some hot peppers. Heavenly. It’s also fantastic on an egg sandwich where the yolk is still a bit oozy. Crunchy salads, or paired with carrots — harissa transforms an ordinary meal into something divine.

Although I come from a tomato-eating family, I didn't really care for tomatoes when I was a kid. Maybe I was too finicky or it was the stewed tomatoes that would make an appearance occasionally. I never understood why my aunt and grandmother would make such a fuss over picking ripe tomatoes and eating them right off the vine, and my great-grandmother used to plant 70 to 80 tomato plants a year and can all of it for later use. Now that I'm older, I have a garden of my own, and I finally understand what they were talking about.

We’ve only dipped our toes into spring, but in my house, we’re embracing it with open arms. For us, the first hint of the change in season means a few things: we’re pouring gin and tonics, counting our freckles, and — above all else — starting the grill. 

Yes, we wait for the first warm April day to fire up the grill each year; we are not the truly rugged type who will stand outside in our boots to grill a steak during the winter (I’m looking at you, mom). And so, the next six months will see our lawn chairs pulled up alongside the grill more often than not. We’ll be happy campers sitting by as our dinner roasts over the flame: burgers, brats, a chicken cutlet or a big portabella cap, a basket full of charred veggies on the side. We’ll do this often, and with enthusiasm.