Harissa

• 3 tablespoons hot red pepper flakes
• 1 or 2 garlic cloves, smashed to a paste with a little salt
• 1/2 teaspoon caraway seeds, toasted and finely ground
• 1 tablespoon hot paprika
• 1/2 teaspoon cumin, toasted and finely ground
• 2 tablespoons olive oil

1. Put pepper flakes in a small bowl.
2. Cover with hot water for 5 minutes, then drain and return to bowl.
3. Stir in garlic, caraway, hot paprika, cumin and olive oil.
4. Store in small jar.

hot red pepper, garlic, caraway seeds, hot paprika, cumin, olive oil

Taken from cooking.nytimes.com/recipes/1016565 (may not work)