Harissa

• 2 ounces dried hot red chili peppers, such as tiny New Mexican ones or cayennes
• 1/2 cup extra-virgin olive oil, plus more as needed
• 7 or 8 cloves garlic, peeled
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon coarse salt, or to taste

1. Cut the stems from the peppers, remove half the seeds, and soak the peppers in warm water until soft; drain, and squeeze out any excess water.
2. Then grind the pepperseither as North African Jews do, in a meat grinder, or in a food processor using the steel blade with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander, and salt.
3. The consistency should be that of a thick puree, and the color bright red.
4. Place in a jar, pour the remaining olive oil over the harissa, cover, and refrigerate.
5. Let sit for a few days before using, until the harissa becomes less opaque.
6. Use sparingly, because it is very hot.

red chili peppers, extravirgin olive oil, garlic, ground cumin, ground coriander, coarse salt

Taken from www.epicurious.com/recipes/food/views/harissa-373917 (may not work)