Moroccan inspired spiced apple and date butter. Similar to an apple jam or preserve made by slow cooking the apples with sugar and spices until they are soft and reduced down. What is left after the long slow cooking is thick, dark, sweet and spicy.
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.