4 ounces (about 18) dried hot red New Mexico chili peppers
1/2 cup extra-virgin olive oil, plus more as needed
7 to 8 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon coarse salt, or to taste
Cut off stems and soak peppers in warm water until soft; drain and squeeze out any excess water. Grind peppers in a meat grinder, as North Africans do. Or place these in a food processor, processing with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander and salt. The consistency should be a thick puree, the color of deep red salmon. Transfer to a jar, add the remaining olive oil, cover and refrigerate.
Let the mixture sit for a few days before using, until the harissa becomes less opaque. Use sparingly, because it’s very hot.
It started out mouth burning hot. So hot we were wondering what on earth we would use it on. After a few hours the flavors mellowed and the heat became much less searing. It added just the right amount of kick to a stir fry. Srichacha may have competition in our house!