Homemade Harissa

• 2/3 pound fresh red chiles (about 5 inches long), stemmed and cut into pieces
• 1/4 cup water
• 1 teaspoon salt
• 1/3 cup extra-virgin olive oil

1. In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.
2. Heat the olive oil in a medium sauce-pan.
3. Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes.
4. Let cool, then transfer to a jar.

red chiles, water, salt, extravirgin olive oil

Taken from www.foodandwine.com/recipes/homemade-harissa (may not work)