Directions
In a heat-safe bowl mix the Izak, salt, and peperoncini well to combine.
In a small, heavy bottom pot, heat the oil until hot but not smoking (350°F).
Pour the hot oil over the spices in the bowl and stir to distribute the oil well.
Once the sizzling has subsided, add the white vinegar and honey and stir well again.
Set aside to cool to room temperature.
The harissa honey is ready at this point but can be stored in an airtight container refrigerated.
Recipe Note
Recipe Note
The sauce may thicken upon refrigeration. Just give it a good stir or leave it out of the fridge for about an hour to loosen up.
The recipe can be made in advance and kept up to 2 months refrigerated.
If you are sensitive to spice, the peperoncini can be omitted.
To make the sauce even spicier, add more peperoncini to taste.
Usage Ideas
La Boite Fried Chicken (LBFC)
Gambas al Ajillo with Harissa Honey
