Harissa

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 3 garlic cloves
• 2-3 red jalapeno or serrano chiles, stemmed, chopped with seeds (the more you add, the hotter the harissa)
• 2 large or 3 medium red bell peppers, roasted, peeled and seeded, coarsely chopped
• Extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt, or to taste
• 1-2 tablespoons chopped cilantro or mint leaves (optional)

1. Toast cumin, coriander and caraway seeds in a dry skillet over medium heat until aromatic, 1 minute. Transfer to a mortar with pestle. Grind seeds to a fine powder.
2. Combine ground seeds, garlic, chiles, red peppers and 1 tablespoon olive oil in bowl of food processor. Process, adding additional olive oil if necessary, for a thick sauce-like consistency. Add ground pepper and salt.
3. Let harissa sit at least one hour and up to 24 hours before serving. (Refrigerate until use.) Before serving stir in chopped cilantro and/or mint, if using.

cumin seeds, coriander seeds, caraway seeds, garlic, red, red bell peppers, extravirgin olive oil, freshly ground black pepper, salt, cilantro

Taken from food52.com/recipes/6388-harissa (may not work)