Used a scant quarter teaspoon at a time, the oh-so-spicy-hot harissa comes in a five-ounce can that could serve, should it last so long, as a lifetime supply. Harissa is HOT-HOT-HOT. (What is harissa? It's a spicy pepper paste used in Middle Eastern cuisine.) The first teaspoon or so was used in a rub for four fresh whole snapper, adding both depth and heat. This great carrot puree used another whole quarter teaspoon! The puree makes for a great make-ahead appetizer that travels easily and tastes great with toasted mini pitas sprinkled with an adobo spice mix. It needs to sit for the flavors to meld: I'd recommend 24 hours. [TOASTED MINI PITAS Just slice Trader Joe's mini whole wheat pitas in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350