This recipe for harissa, a Tunisian chile sauce, is seriously spicy. Okay, I’ll admit, my spice tolerance is not quite unbeatable, but it’s pretty high, certainly higher than most people I’ve met. I lap up the spiciest Indian and Thai curries like nobody’s business, toss chili peppers in everything, and liberally sprinkle my food with hot sauce. I’ve never once used gloves when chopping hot peppers. Jalapenos (barely spicy to my palate!), bird’s eye chiles, habaneros, I’ve practically rubbed them all over my hands with no ill effect (okay, the occasional burning eye, admittedly).
Well, that all changed when chopping up the rehydrated chiles for this particular recipe. Despite washing my hands after doing so, I was soon struck by an intense and slowly worsening burning on the sensitive skin between my fingers – repeated washings, lime juice, and painkillers provided only momentary relief. In the end, I was left to wait for that solver of most problems – time. By the next day, my hands were (mostly) back to normal. But consider yourself warned. The resulting spice paste, however, is amazing. Perfect in small doses as a meat rub, on sandwiches, stirred into soups, or even added to salads. For those less spice inclined, cut back on (or omit) the arbol chiles, and use more guajillos and anchos instead. And I’ll certainly be wearing gloves the next time I make this.
