Harissa Sauce

• 1 cup (225 ml) dried red chiles, including seeds, crumbled
• 2 tsp (10 ml) salt
• fresh lemon juice or vinegar
• olive oil
• 1 clove garlic, crushed (optional)

1. Place chiles in a small saucepan with water just to cover and bring to a simmer.
2. Remove from heat and set aside for about 1 hour.
3. Drain and place chiles in blender.
4. Add salt, garlic (if using), and just enough lemon juice to keep the mixture moving until it is pureed to a paste.
5. Transfer to a small glass jar for refrigerator storage.
6. Pour sufficient oil over the top to prevent air from touching the surface.

red chiles, salt, lemon juice, olive oil, clove garlic

Taken from online-cookbook.com/goto/cook/rpage/000B2B (may not work)