Harissa (North African Hot Sauce)

Ingredients

• •12 dried chilies
• •4 garlic cloves, minced
• •1/2 cup olive oil
• •1 teaspoon salt
• •1 teaspoon ground cumin
• •Oil for topping

Directions

1. 1Wearing rubber gloves, open the chilies and remove the seeds.
2. 2With scissors, cut the chilies into small pieces.
3. 3Place in a bowl of warm water and soak until they soften, 25 to 30 minutes.
4. 4Grind chilies in food processor with garlic spices, cumin and salt.
5. 5Add enough oil to make a thick paste.
6. 6Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close it with a lid and keep refrigerated.
7. 7Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
8. 8Serve at the table as an accompaniment to meat or fish, to heighten the flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well.