Harissa

Summary

Harissa is not difficult and lasts quite a long time, normally heated in small screw-top jars in a water bath and immediately hermetically sealed. Opened in the refrigerator, covered with a little oil, for several weeks.
Note on the chiles: For a medium heat a mixture of Ancho, New Mexico and Guajillo would be considered. Otherwise as desired. I would advise against habaneros.
Pour boiling water over the chilies without stems and deseeded, roughly chopped up in a bowl, soak covered for 1/2 hour, then lift out with a slotted spoon, drain and squeeze out in a kitchen towel. Do the same with the peeled pepper.
Use the blender to make a thick paste, adding enough oil and filling as described above.
Harissa sauce with meat, fish, salads and couscous as a side dish: Mix 4 teaspoons of harissa with 4 teaspoons of water, 2 teaspoons of olive oil and 1-2 teaspoons of lemon juice.

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