Tichina Ketchup

Here’s how to make Tehina Ketchup:

To a small bowl, add 1 cup ketchup, a heaping spoonful each of (1½ Tbsp.) tahini and mango amba, and a dab (1 tsp.) of harissa paste. (Don’t fuss too much over the exact amounts.) Stir together until the sauce looks creamy and the ketchup’s vibrant red has mellowed out a bit. (My tahini was pretty runny, but if yours is on the thicker side, you might want to add a splash of water to loosen it up.) Taste and adjust the seasonings if needed (say, more harissa for more kick).