Harissa

Directions

1. 1
   Submerge the dried chilies in warm tap water for about an hour, until soft.
2. 2
   Get rid of ones that stay dry and do not become soft.
3. 3
   Break down the chilies and take out the seeds.
4. 4
   Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.
5. 5
   Add the oil and mix just with few more pluses.
6. 6
   Taste for salt.
7. 7
   If the chilies are not very spicy you can add some chili flakes as well.
8. 8
   Good for about 3 weeks in the fridge, if covered with a bit of olive oil.
9. 9
   Also good without the cilantro.