We love this harissa spice mix as a rub for steaks, chicken, or even a meaty fish. Or use it simply as additional spice for soups, spreads, and dips – like you would with harissa paste. Similarly to the paste, too, you can control the heat and flavor nuance by the choices you make in the dried chili used.
I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing. There is no one way to make Harissa and you can control the heat by using different chilies and spices.
A perfect way to enhance these often bland diet options is by using a robust spice or sauce. Harissa, Romesco or Chimichurri are three sauces that are fairly easy to make and can result in a huge difference in the flavor or your meals, whether you are low carb or not!
Like with harissa paste, choose your chili pepper wisely to add nuance to the harissa spice mix. Here are four excellent alternatives: – Ancho chilies: Mild and slightly smoky – Thai chilies: Hot and earthy Leave the seeds in when dicing for a hotter harissa. Remove the seeds for a milder version.