Harissa is the most common condiment in North African cuisine. Every region—even every family—has their own recipe. But they all agree on one key factor, the main ingredient is chili peppers.

Harissa can be used as a condiment or cooking ingredient and is a wonderful addition to sauces, aioli, and other spreads like hummus. It goes well on everything from burgers, to BBQ Chicken, to traditional Moroccan tagines.

Mina makes three varieties of Harissa sauce. The have both a mild and spicy version of the classic red pepper sauce. (The spicy harissa turns up the heat for more daring taste buds.) And, they also craft a spicy green pepper paste made with green chilis and Moroccan cumin.

Quick Harissa Aioli Recipe
Yields 2 servings
This recipe can be made with any variety of Mina Harissa and can be scaled up for larger quantities.

Ingredients
2 teaspoons harissa sauce
3 tablespoons mayonnaise
Grated lemon zest
Fresh black pepper to taste

Directions
Combine all the ingredients in a bowl and for best results refrigerate for one hour to allow the flavors to blend.