their harissa. Each cook has his or her own special method for grinding the chilies and blending in oil, garlic, and spices. Our ha- rissa is bound to family tradition with our recipe being inspired by Ron’s mother, Li- nor. She was similarly taught how to make it by her mother after their family immigrated from Morocco to Israel. But, even more than heritage, what real- ly sets a real well-made harissa apart, is its pure flavor and composition. A maker should never allow unnecessary ingredients like red bell peppers or tomatoes to bulk up the mixture. Every ingredient that ends up in our jars, from the sun-dried chilies, apple cider vinegar, and oil, to the toasted spic- es and garlic should be carefully sourced. Most importantly, working in small batches to ensure consistent and delicious quality in every spoonful. Harissa comes from the Arabic word "to break," which likely stems from the mash- ing of the chilies. We blend three different chili varieties into each batch of our harissa. Our motto is, let the chilies speak for them- selves, incorporating just a few well-curated additions to enliven them and deepen their flavor. Harissa is a remarkably versatile condiment that can spice up anything from lamb ke- babs to fried eggs. At home, try stirring a spoonful of harissa into soup for an extra kick of heat, or dilute it with oil to create a fragrant dipping sauce for bread or pita. Drizzle a little over hummus, grain salads, or roasted root vegetables; add it to mari- nades for chicken, beef, fish, or tofu; slath- er it on sandwiches, or dollop some onto a burger for an unforgettable twist. I want to share with you a recipe that is a staple in our house. Meet the Harissa Ro- mesco sauce. Its simplicity, diversity, and divine flavor make it a key player in many of our meals.