I'm always on the lookout for new ways to use peppers, since they grown so well here in Maryland. Recently, I was in a Mediterranean-themed restaurant where I ordered a small bowl of "harissa-red pepper dipping sauce." It arrived with a slice of warm pita bread, and as I told Chef Jerry Pellegrino, it was love at first bite.
I have heard of harissa, the fiery red seasoning from North Africa, but I hadn't actually tried it. In this context, it was served up in a roasted red pepper mole. So a little research was in order.