Ingredients :

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3 ounces mild and hot chilies, dried mixture of anchos, New Mexican and guajillos
1 clove garlic, crushed with salt
1/4 teaspoon salt, for above
1 teaspoon coriander, ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil

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Method :

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Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out
excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food
processor with garlic spices, red bell pepper, and salt. Add enough oil to
make a thick paste. Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, close th with a lid and keep refrigerated. Will
keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Table harissa sauce.

Serve at the table as an accompaniment to meat or fish, the heighten the
flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4
teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or
2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.