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Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.

Coxinha do famoso Bar do Veloso Patricia Stavis/Hype/Folhapress