Ingredients
1/2 ounce dried hot red chiles
1 garlic clove, coarsely chopped
large pinch of salt
1/4 cup olive oil, or a little more if needed
Preparation
Place the peppers in a saucepan, cover with water, and simmer for 2 minutes. Turn off the heat and let soak for 1 hour. Drain and cut them into small pieces. Either place them in a mortar with the garlic and salt and pound them, or use a blender to make a fine puree, adding olive oil as needed. Spoon into a jar and cover with the olive oil. Cover tightly and refrigerate.
Harissa can be kept in the refrigerator up to a year as long as the top surface is covered with olive oil.
