Harissa

  Hot, very hot! This is what I can say about this sauce. We use it to spice up many North African dishes. Depending on the type of hot pepper we use it will determine how hot the sauce will turn out.

Ingredients:
¼ Lb. Dry Hot Pepper
5 Garlic Cloves
1 tsp Salt
2 TBSP Olive Oil

Preparation:
  Wrap the garlic in tin foil and bake for ½ hour at 400F. Put the pepper and garlic, oil and salt in a blender and crush it to semismooth consistency. Put in a jar and keep refrigerated. You can use as much or as little as you like to spice any dish. As long as the oil covers the sauce it will last for a long time.