Harissa

• 6 to 12 dried chiles, preferably New Mexico or ancho
• 4 garlic cloves, peeled
• 1/2 cup extra virgin olive oil
• 1 teaspoon ground cumin or Tabil (page 597)
• 1 teaspoon salt, or to taste

1. Soak the chiles in hot water until they soften, about 15 minutes; drain.
2. Remove the stems and, if you like, the seeds.
3. Put in a food processor with the garlic, olive oil, and cumin.
4. Pulse the machine on and off, scraping down the sides if necessary, until the mixture forms a coarse paste.
5. Taste and add salt as necessary.
6. Store in a covered jar in the refrigerator.

chiles, garlic, extra virgin olive oil, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/harissa-385955 (may not work)