Frontiere's Harissa

• 4 to 5 medium dried red chili peppers, stems removed
• 1/4 cup red-wine vinegar
• Juice of 1 lemon (3 tablespoons)
• 1/2 teaspoon grated lemon rind
• 6 cloves garlic, chopped fine
• 1/4 cup full-flavored olive oil
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon allspice
• 18 teaspoon nutmeg
• 1/2 teaspoon salt
• 13 cup tomato paste

1. Soak chili peppers in vinegar for 30 minutes until soft.
2. Put chilies and vinegar in food processor with lemon juice, grated lemon rind, garlic and olive oil.
3. Process until smooth.
4. Lightly toast coriander and fennel seeds.
5. Pulverize in spice grinder.
6. Add to food processor with pepper, allspice, nutmeg, salt and tomato paste.
7. Process until smooth.
8. If too thick, adjust with olive oil.

red chili peppers, redwine vinegar, lemon, lemon rind, garlic, fullflavored olive oil, coriander seeds, fennel seeds, freshly ground pepper, allspice, nutmeg, salt, tomato paste

Taken from cooking.nytimes.com/recipes/4341 (may not work)