Harissa

• 1 tablespoon small, dried, hot red peppers
• 1 tablespoon finely minced garlic
• 1 cup olive oil
• 1 tablespoon ground cumin
• 1 teaspoon freshly ground black pepper

1. Put the hot peppers into the container of a food processor or electric blender.
2. Or use a spice mill.
3. Blend as finely as possible.
4. Put the ground peppers in a small saucepan, and add the garlic, olive oil, cumin and black pepper.
5. Put on the stove and stir.
6. Bring to the boil and allow to barely simmer over low heat - use a steel heat pad such as a Flame-Tamer, if available - for five hours.

peppers, garlic, olive oil, ground cumin, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5818 (may not work)