HOMEMADE HARISSA (HOT CHILI PASTE, TUNISIA)

3 ounces mild and hot dried chilies (mixture of anchos, New Mexican and guajillos)
boiling water
1 roasted red bell pepper
1 clove garlic crushed with 1/4 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground caraway seed
1 teaspoon fine sea salt
olive oil

Stem, seed and break up chilies. Place in a bowl and pour boiling water over to cover. Cover and let stand 30 minutes.

Drain; wrap in cheesecloth and press out excess moisture.

Wrap the red bell pepper in cheesecloth and press out excess moisture.

Grind chilies in food processor with garlic, spices, red bell pepper, and 1 teaspoon sea salt. Add enough oil to make a thick paste.

Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close with a lid and keep refrigerated.

Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil on top.

SERVING SUGGESTION:

TABLE HARISSA SAUCE
Makes 1/4 cup

"Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous."

Combine in a small bowl and blend well:
4 teaspoons harissa paste
4 teaspoons water
2 teaspoon olive oil
1 or 2 teaspoons fresh lemon juice

Source: Mediterranean Cooking by Paula Wolfert