Harissa is a fiery red paste, a blend of red chilies, garlic, and spices, widely used in North African cooking. It is used during the preparation of dishes and appears in small bowls on the table as a condiment. It is available commercially, or you can make your own.

• 2 red bell peppers, roasted and skinned
• 2 tablespoons fresh red chilies, chopped, seeds retained
• 1-2 garlic cloves, crushed
• ½ teaspoon coriander seeds, toasted
• 2 teaspoons caraway seeds
• Olive oil
• Salt

Place red peppers, chilies and seeds, garlic, coriander and caraway seeds, and pinch of salt in blender or food processor. Blend ingredients together, adding enough olive off to make a thick paste.

Spoon Harissa into small, clean, dry jar and pour a layer of olive oil over the top to seal. Cover with tight-fitting lid and store in refrigerator.