Harissa is the chili paste of North Africa - smoky, complex, and infinitely more interesting than simple hot sauce: **Traditional components** - dried chiles (often baklouti or guajillo), garlic, olive oil, coriander, caraway, and cumin. Some add rose petals. **Choosing harissa** - store-bought ranges from mild to very hot. Look for brands from Tunisia for authenticity. Rose harissa is floral and milder. **Classic uses** - swirl into couscous broth, spread on merguez sandwiches, mix into shakshuka, or serve as a condiment with grilled meats. **Modern applications** - harissa mayo transforms sandwiches, harissa butter on corn is incredible, and it makes an excellent pizza drizzle. **Making your own** - soak dried chiles, blend with toasted spices, garlic, olive oil, and a splash of vinegar. Adjust heat to preference. **Storage** - homemade keeps 2-3 weeks refrigerated if topped with oil. Commercial jars last months but lose potency over time.