Is this Tunisian chile paste the new sriracha?

Not yet, but it sure should be.

In 2014, Food & Wine called it the “new sriracha” sauce. Time named it one of 2015’s food trends. Celebrity chef Jamie Oliver has been using it in recipes for years. London’s Yotam Ottolenghi learned to make it for a 2013 episode of his BBC TV show “Mediterranean Feast.” U.S. chefs have been playing with it, too; Seattle’s Renee Erickson features it in a delightfully fiery dish of roasted carrots and fennel.