The Essential Harissa

Ever since visiting Morocco as a teen, I've had a craving for this awesome condiment. This is a wonderful version and it tastes pretty darned authentic! It is delicious with tagines and couscous, or can be added to salad dressings, marinades and pasta sauces. From "The Essential Mediterranean" cookbook.

• Ready In: 30 mins
• Yields: 20 fl. oz.

Ingredients

• 4  ounces  dried red chilies, stems removed
• 1  tablespoon dried mint
• 1  tablespoon ground coriander
• 1  tablespoon ground cumin
• 1  teaspoon  ground caraway seed
• 10  garlic cloves, chopped
• 1⁄2 cup olive oil

Directions

1. Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
2. Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
3. Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms.
4. Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
5. NOTE: To prepare the storage jar, preheat the oven to very slow (120F). Wash the jar and lid in hot soapy water and rinse in hot water. Put jar in the over for 20 minutes or till fully dry. Do NOT dry with a tea towel.
6. This hot pepper sauce will kep in the fridge for up to six months.