Mars and Jupiter Get Chummy in the Night Sky. The Planets Won’t Get This Close Again until 2033

 This combination image, created from two photos provided by NASA, shows Jupiter pictured on April 3, 2017, left, and Mars pictured on Aug. 26, 2003, right. (NASA via AP)
This combination image, created from two photos provided by NASA, shows Jupiter pictured on April 3, 2017, left, and Mars pictured on Aug. 26, 2003, right. (NASA via AP)
TT

Mars and Jupiter Get Chummy in the Night Sky. The Planets Won’t Get This Close Again until 2033

 This combination image, created from two photos provided by NASA, shows Jupiter pictured on April 3, 2017, left, and Mars pictured on Aug. 26, 2003, right. (NASA via AP)
This combination image, created from two photos provided by NASA, shows Jupiter pictured on April 3, 2017, left, and Mars pictured on Aug. 26, 2003, right. (NASA via AP)

Mars and Jupiter are cozying up in the night sky for their closest rendezvous this decade.

They’ll be so close Wednesday, at least from our perspective, that just a sliver of moon could fit between them. In reality, our solar system’s biggest planet and its dimmer, reddish neighbor will be more than 350 million miles (575 million kilometers) apart in their respective orbits.

The two planets will reach their minimum separation — one-third of 1 degree or about one-third the width of the moon — during daylight hours Wednesday in most of the Americas, Europe and Africa. But they won’t appear that much different hours or even a day earlier when the sky is dark, said Jon Giorgini of NASA’s Jet Propulsion Laboratory in California.

The best views will be in the eastern sky, toward constellation Taurus, before daybreak. Known as planetary conjunctions, these comic pairings happen only every three years or so.

"Such events are mostly items of curiosity and beauty for those watching the sky, wondering what the two bright objects so close together might be," he said in an email. "The science is in the ability to accurately predict the events years in advance."

Their orbits haven’t brought them this close together, one behind the other, since 2018. And it won’t happen again until 2033, when they’ll get even chummier.

The closest in the past 1,000 years was in 1761, when Mars and Jupiter appeared to the naked eye as a single bright object, according to Giorgini. Looking ahead, the year 2348 will be almost as close.

This latest link up of Mars and Jupiter coincides with the Perseid meteor shower, one of the year's brightest showers. No binoculars or telescopes are needed.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
TT

Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.