<http://schema.org/description>
"This seasoning is based on harissa, the Moroccan chili paste. Using different kinds of chili will give the sauce different flavors. New Mexican chili gives the warmest, richest flavor, in my opinion.\n&lt;p&gt;Use this paste to flavor a sauce for &lt;a href=\"/recipes/couscous-with-winter-vegetables\"&gt;couscous&lt;/a&gt; or to stir into other sauces and soups where a little extra punch is needed. If your palate has high heat tolerance, you can spread it on toasted bread or tortillas and then add cheese or avocado. Stir a little into a salad dressing or scrambled eggs; work a spoonful into some butter and use it on grilled corn or onions. This paste is versatile, and it keeps more or less indefinitely.&lt;/p&gt;\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/red-chili-paste>